Baeckeoffe is a dish that is a slow-cooked mix of sliced potatoes and other items. It was generally prepared by the house wife, often the night before, and taken to the baker, who would then cook it while the ovens were still hot from the morning's baking. The baker would take a thin "rope" of dough and line the bottom rim of the large, heavy caserole and then place the lid upon it for an extremely tight seal. This bead keeps the moisture in the container. I am under the impression that this dish was generally made on wash day, and the wife would pick it up at the end of the day. Part of the ritual is breaking the (now) crust formed by the "rope" of dough. It is an example of a peasant dish that has been raised to art form.
The Worldwide Gourmet presents Lamb Baeckeoffe with Slow-Cooked Vegetables from Antoine Westermann of the Buerehiesel in Strasbourg, France
in the bottom of a Baeckeoffe (a large earthenware casserole) place the quartered pig's foot, then alternate layers of meat and vegetables, dividing the aromatic herbs, garlic cloves and whole shallots among the layers;
At serving time, bring the Baeckeoffe to the table in the casserole, remove the luting paste and serve immediately.
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