Daube Glacée

Mme. Eustis, Mère

Take five or six pounds of the round of beef, two inches thick. Two days before cooking it, lard it with strips of lard half an inch thick and three inches long. Tie it in a round with a string, not too tight. Season with salt, and black and red pepper, and put in a good pinch of saltpetre. Let your larding be almost an inch and a half apart. Rub up your daube with an onion and whatever falls from the seasoning. Put it away in a china tureen in a cool place for twenty-four hours. Early the next day take one of these thick, black saucepans and put in the bottom of it a piece of pig skin the size of the saucepan. Put in a bouquet of thyme, parsley, two laurel leaves, one onion, and a small piece of garlic. Take three calf's feet that have been cut in halves by the butcher, lay them on top of the bouquet, and add half a cupful of meat juice. Let it simmer on a slow fire for half an hour, then add enough water to allow the calf's feet to simmer very slowly for five or six hours, until the bones detach themselves from the meat, the gravy to be tested with the fingers until it has a gelatinous consistency. The pot must be closely covered, and a weight put on the cover so that it touches the meat. The calf's feet must be boiled before they are put in the daube, and that gelatinous water used when your daube is cooked. Put it in a clean tureen to take a round form.

Take out the calf's feet, skim the grease off the sauce and pass it warm through a flannel bag. Put in two egg shells before straining it, and let it cook a while to clear the jelly. Cut two well cooked carrots in halves. Put them in the bottom of your tureen and place your daube on top. Pour your jelly on the sides of the daube, so that it runs on the bottom of the tureen and on the sides, remembering that when you turn it out in a dish the bottom part will be on top. Put in a cool place, or near the ice. You will have to try several times before you succeed in making this very choice and delicious dish, which is meant for cold weather only.

From page 17 of the 1904 edition.

Original pages from the book