Cold Beef a la Daube

Ingredients

• few calves' feet
• vinegar
• pepper
• salt
• about three hours

Method

1. 1

   Cook calves' feet until tender.

2. 2

   Prepare meat, tie it up, and lay in a pan.

3. 3

   Pour stock, vinegar, pepper, and salt over.

4. 4

   Boil briefly, then finish in the oven for three hours.

5. 5

   Strain juice, add lemon juice, and boil down thick.

6. 6

   Set meat in a mould with sauce to cool.

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 15. The excerpt below is the record exactly as published.

vinegar, one pint of sour wine and six whole beaten eggs, shell and yelk; beat this up before pouring in the jelly; then boil and skim as the scum rises. Boil slowly for twenty-five minutes, then pour into a flannel jelly bag; run through until clear as sirup. If not dark enough, use sugar coloring. TO DECORATE A TURKEY IN JELLY. After the turkey, fish and tongue is cold, take a tin mould large enough to hold what you want to make; cover the bottom a quarter inch thick with liquid jelly and set on ice to cool. Cut up some raw vegetables, such as carrots, red and white beets, in different designs, names or monograms, and lay them in the jelly in the bottom of the dish; pour over a little liquid jelly to make the design stick; pour over another quarter of an inch of jelly and cool. When cold, lay in your turkey, whole or in slices, and fill up the remaining space with jelly. These dishes can be made several days before using. Chicken, tongue, or any game is made the same way. SPRING CHICKEN, Asparagus, Cream Gravy. Two good sized chickens cut in two; boil the first wing joint, neck, giblet, with salt, pepper, and one lemon in water until soft and about one quart of stock is left, add one pint of hot water, lay in the chicken and cook until tender. Boil four bunches of asparagus in salt water; when tender, lay aside. When the chicken is done, taste for seasoning and make of the stock a cream sauce by adding half pint cream; add the asparagus and boil up. Lay the chicken on a platter, around it the asperagus and over all the sauce. Serve with toast. CHICKEN, with Mushroom Sauce. Fry the chicken brown in butter; when done, pour over one pint of water; let it simmer until done, strain [45] the gravy and make brown mushroom sauce, for which brown the flour in the butter, add the gravy, a little water and last the mushrooms; season to taste; strain and finish with the yelk of an egg. Serve hot with pieces of piecrust. CHICKEN PIES. , The foregoing filled in pie crust and baked in the oven will make chicken pie, or keep out the gravy, line your pan with crust, lay in the chicken, cover with crust, and bake quickly; then pour in the gravy through a hole in the top crust. A meat pie made in this way is always flakey. MAYONNAISE OF CHICKEN. Cook the chicken tender in hot water, salt, pepper and a few herbs; let cool; cut the meat in pieces; lay them in a sauce for five hours made of five spoonfuls of oil, three of vinegar, salt and pepper; make a rather stiff mayonnaise and arrange the pieces of chicken in the shape of a pyramid; smooth over with mayonnaise and decorate. SPRING CHICKEN, in Jelly. Cook chicken tender in butter, seasoning and a very little water, cut in four pieces. Prepare nice meat jelly and put each piece in a separate mould and pour jelly over it. Serve with lettuce. PIGEON PIE. Take half dozen squabs or young pigeons; clean well, cut in two, boil soft in water, salt and pepper; when done, drain off the juice and set aside. Prepare some pie crust, line the dish, lay in the pigeon, cover up with crust, cut hole in the center and bake quickly. Finish the sauce and pour in when baked. Serve. FRICASSEE OF YOUNG GOOSE. Clean and cut up a young goose, fry the breast brown in butter, then pour in some water; put in the balance [46] of the goose and simmer until tender. Out of the gravy make brown sauce, and serve with small baked potatoes. ROLLED YOUNG GOOSE. Bone a young goose, make a stuffing after any re- ceipt preferred, lay the goose flat, sprinkle with pepper and salt, spread the stuffing on the inside, roll, and bake in oven. Serve with baked apples. TAME DUCK ROASTED. Clean and lard the duck, stuff and roast in the oven, cover with a paper so they don't brown too fast at first; when tender, take off paper and brown. SALMI OF TAME DUCK. Cut up and simmer in some butter a duck; when nice brown, pour over some stock, and let it get tender; then strain off the gravy and finish rather thick and brown; add a little lemon juice and a small glass of wine. Have some nice designs of pie crust ready and decorate the dish. Salmi of prairie chicken and wild duck prepare the same way. PRAIRIE CHICKEN, in Jelly. Make first nice meat jelly of the liver and a little lean veal, make a filling, shape the same into about a dozen cutlets, dip them in egg and cracker dust and fry. Prepare the chicken by cooking them with a few vege- tables, spice, salt and pepper; when cold, cut in pieces and lay in the jelly; when cold, turn out on a dish and decorate with the cutlets. Serve cold. / / TO MAKE MEAT, a la BRAISE. Cut up a few carrots, onions, celery roots; add a few pieces of ham or bacon, a little butter, and stew until tender, but not brown, then add some soup stock, whole pepper, few cloves, allspice, thyme, bay leaf and some [47] salt; boil a few minutes, lay the meat in a stew pan on a few slices of bacon, pour over the braise; add the juice of a lemon, slowly simmer until tender; strain off the juice and use for gravy. LOIN OF BEEF, a la BRAISE, lyepare as above; use rib roast or rump of beef. COLD BEEF a la DAUBE. Cook a few calves' feet in water until tender, prepare the meat by taking out the bones, tie up in good shape, lay in the pan, pour over the stock, add a cup of vine- gar, pepper, salt; boil a few minutes, then finish covered up in the oven for about three hours

Cook this with the app: pantry check, scaling, and the assistant.