House specials include homemade melsat sausages, dried pork stuffed with radishes and (of course) piping hot cassoulet.

But there is so much else to choose from: sweet pickled cabbage, refreshing cucumber salad with dill, tomato salad, thin slices of cold pork stuffed with fruit and rare roast beef.

But the features will be a crown roast of pork from the Old Chatham farm's own hogs, stuffed with spicy Italian sausage meat, and goose roasted with prunes and Armagnac.

There's no salad bar, but specialties like pork stuffed with vegetables and spicy smoked beef are tender and tasty.

A local dish, known as Stretford goose, was made from pork stuffed with sage and onions.

Main courses were the best: a special of roasted pork stuffed with brandy-soaked prunes and tasty gratineed potatoes, and rare-cooked lamb with Provencal herbs.

The specials, such as pork stuffed with onions, sausage, mushrooms and walnut (11 lv) are expensive, but worth it.

Pan-roasted pork chop, stuffed with chorizo and manchego cheese, comes with a dirty rice speckled with bits of serrano ham.

It serves faithful and sometimes innovative versions of homespun favorites like lamb stew, spare ribs, pork stuffed with apples and pignoli nuts and sweet-potato pie.

A traditional American recipe is roast loin of pork stuffed with prunes and apples.