Daube Glace

Ingredients

• 3 lbs. thick, lean round steak (or rump)
• 2 calf's feet, cleaned and broken (or 1 large knuckle)
• 2 bouquets of garden herbs, bay leaf, savory, thyme, parsley, etc.
• 2 carrots
• 2 large onions
• 2 turnips
• 2 green onions (shallots)
• 1 red and 1 green pepper

Method

1. 1

   Put into large soup pot and fill 1/2 full of water, adding 6 cloves if liked.

2. 2

   Simmer 4 hours very slowly or until water is reduced to 1/4 of potful.

3. 3

   Take out meat, remove all bone, fat and sinew, put into wet mold and press very hard.

4. 4

   Strain liquid left, adding salt to taste, and 2 Tb. lemon juice, and pour on meat.

5. 5

   Cover with a weight.

6. 6

   Set away on ice after cooling until next day.

7. 7

   Serve sliced on shredded lettuce.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 15. The excerpt below is the record exactly as published.

Daube Glace. 3 lbs. thick, lean round steak (or rump) 2 calf's feet, cleaned and broken (or 1 large knuckle) 2 bouquets of garden herbs, bay leaf, savory, thyme, parsley, etc. 2 carrots 2 large onions 2 turnips 2 green onions (shallots) 1 red and 1 green pepper

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