Baeckeoffe was once a French peasant dish, when meat was rare and every cut was used. Traditionally families would take advantage of the opportunity to use the residual heat of the town baker's oven while they washed their clothes at the river. Today baeckeoffe has become a famous dish associated with the Alsace region of France. Traditionally cooked in the oven in an earthenware dish, you can use a dutch oven or even a slow cooker, but without the luting which needs to be baked. Presenting the earthenware dish or dutch oven with the luting seal at the table makes for a dramatic presentation. As you crack the luting and remove the lid, your guests will be impressed with the wonderful aroma and delicate flavors of the baeckeoffe! Feel free to experiment with the mixture of meats, even chicken is quite good in this dish.