What historical role did the local baker play in preparing the traditional Baeckeoffe casserole?
Answer
Housewives left the terrine at the baker's shop to be slow-cooked
The name *Baeckeoffe* translates directly to 'baker's oven,' referencing a historical tradition tied to domestic routine. Historically, Alsatian housewives would prepare the layers of meat, potatoes, onions, and leeks on Mondays, which was traditionally laundry day. They would then entrust their sealed earthenware terrine to the local baker, who would utilize the sustained heat of his ovens to slow-cook the profound casserole for many hours, allowing the components to become meltingly tender.
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