Daube Glacée or Bœuf à la Daube

Mrs. Eugenia Phillips, Washington, D. C.

Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic. Put it in a cool place and let it remain for three or four days in winter. The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides. After breakfast put the beef in a Dutch oven with some drippings—let it be boiling hot before you put the beef in. Brown well on both sides, then draw the oven from the fire and let it simmer for three hours, then pare and halve six large onions, stew them over the beef—let it continue to simmer for three hours longer, add forcemeat balls, or a calf's foot—serve it with gravy in the dish and sauce boat.

From page 16 of the 1904 edition.

Original page from the book