DATIBE GLACE

Ingredients

• Take a piece of lean beef
• fill them with strips of fat
• rolled in powdered sage
• pepper
• allspice
• salt
• a little minced shallot
• Boil 2 calf's feet to a jelly
• add to it some cloves
• cook for four hours

Method

1. 1

   Make holes in the beef and fill them with strips of fat rolled in powdered sage, pepper, allspice, salt, and minced shallot.

2. 2

   Boil calf's feet to a jelly, strain, and set aside to cool.

3. 3

   Place the meat in a pan with the jelly, cover tightly, and cook for four hours.

4. 4

   Place in a deep dish, pour the jelly over it, cool, and put on ice.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 5. The excerpt below is the record exactly as published.

DATIBE GLACE Take a piece of lean beef ; make holes in it, and fill them with strips of fat which have previously been rolled in powdered sage, pepper, allspice, salt, and a little minced shallot. Boil 2 calf's feet to a jelly ; strain and set aside to cool. Place the meat in a pan with the jelly ; add to it some cloves ; cover very tightly and cook for four hours

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