Gold Beef à la Daube

Ingredients

• a nice piece of the round of beef
• a sliced onion
• a carrot
• a turnip
• a bouquet
• a few peppercorns
• some salt
• put a calf’s foot
• a wineglassful of white wine
• as much stock as will cover the beef

Method

1. 1

   Lard the beef and tie it into shape.

2. 2

   Place in a stewpan with onion, carrot, turnip, bouquet, peppercorns, and salt.

3. 3

   Boil the calf's foot in water, strain, and add to the beef.

4. 4

   Pour in stock to cover the beef and add white wine.

5. 5

   Cover with a flour and water paste, tightly lid, and cook in a moderate oven for several hours.

6. 6

   Lift out the beef, strain and reduce the gravy, pour over the beef, and let it set cold.

7. 7

   Serve garnished with sliced lemon and gherkins.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 42. The excerpt below is the record exactly as published.

Gold Beef d la Daube. — Lard a nice piece of the round of beef and tie it into shape ; lay it in a stew- pan with a sliced onion, a carrot, a turnip, a bouquet, a few peppercorns, and some salt ; put a calf’s foot in water, let it boil up, then strain and repeat the process, af^er which break it up and add it to the beef. Now pour into the pan as much stock as will cover the beef exactly, and add a wineglassful of white wine

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