Garbure

Ingredients

• three pounds of lean beef
• a knuckle of ham or veal
• two large onions
• six cloves
• a bunch of parsley
• five or six sliced carrots
• two quarts of water or stock
• two young cabbages
• a layer of bacon
• half a pint of stock
• a large slice of rye or brown bread
• a string of fried sausages

Method

1. 1

   Cut beef into small pieces and put in a stewpan with ham, onions, cloves, parsley, and carrots.

2. 2

   Pour over a pint of water and simmer until the juice is drawn out.

3. 3

   Add stock and simmer for two hours.

4. 4

   Cook cabbages with bacon and stock until done.

5. 5

   Serve on toasted bread with meat and sausages.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 576. The excerpt below is the record exactly as published.

Garbure. — This is a dish used in the north of Em-ope — something between a soup, a stew, and a bake. It may be composed of almost an}i;hing, but neither meat, vegetables, nor In-own or rye bread, must be absent. Beat three pounds of lean beef, cut them into small pieces, and put them in a stewpan with a knuckle of ham or veal, two large onions stuck with six cloves, a bunch of parsley, and five or six sliced carrots. Pour over these a pint of water, and simmer gently until the juice of the beef is drawn out, then add two quarts of water or stock, and simmer over a moderate fire for two hours. Put two young cabbages into another saucepan, place a layer of bacon under and over them, and add half a pint of stock ; cover closely, and stew gently until the cab- bages are sufficiently cooked. Toast a large slice of rj-e or brown bread ; place the cabbages on tjiis, with the meat above them, and a string of fried sausages

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