Daube A L’Avignonnaise

Ingredients

• medium-sized leg of mutton
• large, seasoned strip of bacon
• half-carrot
• onion
• three cloves of garlic
• a little thyme
• bay
• parsley stalks
• one and one-third pints of good, red wine
• four tablespoonfuls of oil
• three chopped onions
• two crushed garlic cloves
• one-half lb. of lean bacon
• one-half lb. of fresh, bacon rind
• a large bunch of parsley
• a small piece of dry, orange peel

Method

1. 1

   Bone the leg of mutton and cut into squares.

2. 2

   Lard each square with bacon.

3. 3

   Place in a daubiére with carrot, onion, garlic, thyme, bay, and parsley.

4. 4

   Moisten with wine and oil, marinate for two hours.

5. 5

   Layer mutton with onions, bacon, and parsley in daubiére, sprinkle with thyme and bay.

6. 6

   Moisten with marinade and stock, cover with bacon, seal, and cook gently for five hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 258. The excerpt below is the record exactly as published.

DAUBE A L’AVIGNONNAISE Bone a medium-sized leg of mutton, and cut the meat into squares, three oz. in weight. Lard each square with a large, seasoned strip of bacon, inserted with the grain of the meat. Put the pieces into a daubiére with a sliced half-carrot and onion, three cloves of garlic, a little thyme, bay, and parsley stalks. Moisten with one and one-third pints of good, red wine and four tablespoonfuls of oil, and marinade in the cool for two hours. Prepare:—(1) Three chopped onions mixed with two crushed garlic cloves; (2) one-half lb. of lean bacon, cut into dice and blanched; (3) one-half lb. of fresh, bacon rind, blanched and cut into squares of one in. side; (4) a large bunch of parsley, containing a small piece of dry, orange peel

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