An unusual stew from Bavaria, Pichelsteiner (pee-shell-styn-air) is made with a mixture of meats and vegetables. The stew zoas first made during a community picnic with each family contributing something for the pot. The result was so good that the dish is now served in many Bavarian restaurants.4 tablespoons vegetable oil 8 oz. leg of lamb, cut from the bone and cut into 1-inch cubes 8 oz. loin of pork, cut from the bone and cut into 1-inch cubes 8 oz. stewing steak, cut into |-inch cubes 8 oz. pie veal, cut into 2-inch cubes 2 large carrots, scraped and sliced J small cabbage, tough outer leaves removed, washed and shredded

4 oz. French beans, trimmed and sliced

4 celery stalks, trimmed and sliced medium-sized turnip, peeled and chopped medium-sized leeks, white part only, sliced

4 oz. fresh peas, weighed after shelling large onion, chopped large potatoes, peeled and diced

Pichelsteiner from Bavaria is a mixed meat and vegetable casserole.

4 oz. beef marrow, chopped

2 teaspoons salt

1 teaspoon black pepper

15 fl. oz. beef stock

In a large frying-pan, heat the vegetable oil over moderate heat. When the oil is hot, add the lamb cubes and cook them, turning them frequently, for 3 to 4 minutes, or until they are browned all over. Using a slotted spoon, remove the lamb from the pan and place it on a plate. Fry the remaining meats in the same way.

Meanwhile, combine the carrots, cabbage, French beans, celery, turnip, leeks, peas, onion and potatoes in a large mixing bowl.

Cover the bottom of a large, flameproof casserole with the beef marrow. Over the marrow place layers of the meats and vegetables. Sprinkle each layer with a little of the salt and pepper. Pour over the stock.

Place the casserole over moderate heat and bring the mixture to the boil. Cover the casserole, reduce the heat to low and simmer the stew for 2 hours or until the meat is tender.

Remove the casserole from the heat and serve immediately.

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