Daube Glacée of Beef

Ingredients

• Take a thick round of beef
• Boil two calf's feet
• stuff them with salted pork or bacon
• pepper, salt, sugar, and vinegar
• Paste the pan over very tight

Method

1. 1

   Stuff beef with pork and spices.

2. 2

   Boil feet until tender, strain liquor, and let it jelly.

3. 3

   Layer beef and jelly in a pan, cover tightly, and cook for four hours.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 26. The excerpt below is the record exactly as published.

DAUBE GLAOEE OF BEEF^ FOR GOLD SUPPEBS. Take a thick round of beef — from four to six inches is the best size — make holes in it and stuflf them with salted pork or bacon ; roU each pièce, before it is drawn through the beef, in pepper, sait, sugar, and vinegar, with minced parsley, and a very little minced garlic. If the weather is cold it will be better to keep the méat till the next day before coking it. Boil two calf s feet or four pig's feet until they drop to pièces ; pick out the LA CUISINE CREOLE. 61 bones and strain the liquor ; set it away to jelly, or put it on ice to make it jelly. The next mornîng, put one half the jelly in a large stew pan, then add the beef, and cover it with the remainder of the jelly. Paste the pan over very tight

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