Mou de Veau à la Tripière (Calf's Lights à la Tripière)

Ingredients

• calf's lights
• butter
• 1 litre fonds
• 2 large onions
• 1 kilo potatoes
• 1 bouquet garni
• a touch of crushed garlic

Instructions

1. Cut up and season the lights as in the preceding recipe, and fry them in butter.
2. Moisten with a litre of fonds, or of water; if water is used, season accordingly.
3. Add 2 large onions cut into quarters, 1 kilo of potatoes cut into quarters lengthwise, a bouquet garni and a touch of crushed garlic.
4. Cook gently in the oven for a good hour and a half.