Mirepoix

Ingredients

• two pounds of fillet of veal
• one pound of fat bacon
• one pound of lean ham
• four carrots
• four onions
• one pound of fresh butter
• a bay-leaf
• a little thyme and basil
• three ladlefuls of consomme
• half a pint of good white wine

Method

1. 1

   Cut two pounds of fillet of veal, one pound of fat bacon, one pound of lean ham, four carrots, four onions, all into dice; pass off the whole with one pound of fresh butter, some whole parsley, a handful of mushrooms, two shallots, the least particle of garlic, a bay-leaf, a little thyme and basil, two cloves, a blade of mace, and a little pepper.

2. 2

   The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consomme, and half a pint of good white wine; simmer the mirepoix for two hours, and squeeze it through a tammy.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 185. The excerpt below is the record exactly as published.

Mirepoix. Cut two pounds of fillet of veal, one pound of fat bacon, one pound of lean ham, four carrots, four onions, all into dice ; pass off the whole with one pound of fresh butter, some whole parsley, a handful of mushrooms, two shallots, the least particle of garlic, a bay-leaf, a little thyme and basil, two cloves, a blade of mace, and a little pepper. The whole drawn over a slow fire, add the flesh of two lemons sliced thin (removing the pips), three ladlefuls of consomme (p. 77), and half a pint of good Avhite win

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