Mirepoix Stock and Dry Mirepoix

This is the essence of meats and vegetables. Put into a saucepan half a pound of chopped fat pork, fry it until melted, and then add half a pound of butter, one pound of lean veal cut in three-eighths of an inch squares, and one pound of unsmoked ham, also a pound of carrots and six ounces of onions cut in quarter inch squares, and a bunch of parsley garnished with a bay leaf and as much thyme, some basil, a clove of garlic, two cloves, and mace. Add to this a few mushroom parings, season with a little salt and mignonette, and when all the ingredients are well fried and of a fine golden color, moisten them with three quarts of remoistening (No. 189), and one pint of white wine, and a pint of Madeira wine; boil the whole slowly for two hours, then strain it forcibly through a tammy (No. 159) without removing the fat. Mirepoix is used for moistening meats, fishes, etc.

Dry Mirepoix is made of minced, raw vegetables, and roots which are fried in lard and moistened with some good stock and white wine, and allowed to reduce to dryness. It is employed to cover the breasts of fowl, game, and also meats that are to be roasted on the spit.