Slice 2 or 3 large onions. Fry them very gently in a little goose fat. When they are pale golden, put in all the giblets except the liver, and a 6 oz. slice of salt pork or gammon. Let them take colour, add 3 or 4 sliced carrots, 3 large tomatoes, plenty of garlic, salt, pepper and a big bouquet of herbs.
Pour over 1/2 pint of heated stock. Bring to simmering point; cover the pot; cook in a very low oven for 2-1/2 to 3 hours. Serve with boiled white haricot beans, augmented if you like with a well-spiced, coarsely cut sausage of the type sold in delicatessen shops as Spanish sausage.