Beef Daube
From The household cook book, 1902
Serves 3
Serve with sour apples, baked or fried.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 96. The excerpt below is the record exactly as published.
BEEF DAUBE (doe-b). — Have a slice cut from the top of the round of beef, 3 or 4 inches thick; take out the bone, cut places all over it an inch or two apart (doing it as evenly as possible) and place little squares of salt pork in each cut; put it in a deep frying= pan or bakings tin with a little water, cover tightly, and bake, or sim- mer on the stove for an hour; then turn it in the pan, season with a little salt, pepper, and herbs if liked, slice on an onion, 2 or 3 pota- toes, a small turnip, and a carrot
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