Calf's Crow a la Normande

After soaking a fine calf's crow, cut it up into quarter pound pieces. Lay on the bottom of the vessel intended for cooking this dish, first a layer of calf's feet cut in two lengthwise and the crow, on top a bed of minced onions and shallots, a little garlic and chopped parsley; season each layer with salt and mignonette, continuing until the vessel is full; then cover over with a piece of fat pork and add a bunch of thyme, bay leaf and parsley; pour over two bottlefuls of cider with a glass of brandy. Hermetically close the vessel by rubbing a little paste between it and the lid, and set it in a slack baker's oven for six hours; skim off the grease; remove the meat, free it from bones, place it on a chafing dish and strain the stock over.