Take 1¼ kg (3 lb 6 oz) calf’s lights and beat with a cutlet bat to expel as much of the air as possible. Cut it into pieces of approximately 50 g (2 oz) in weight, season and fry to colour in butter.
Moisten with 1 litre (1¾ pt or 4½ U.S. cups) stock or water; if water is used, season it proportionately. Add 450 g (1 lb) onions cut in quarters; 1 kg (2¼ lb) potatoes cut in quarters; a touch of crushed garlic and a Bouquet garni. Cover with a lid and cook gently in the oven for approximately 1½ hours.
Serve in a deep dish.