Mirepoix

Ingredients

• two carrots
• two onions
• two shallots
• two bay-leaves
• a sprig of thyme
• a clove of garlic
• 1,1b. each of fat bacon
• 1,1b. each of raw ham
• 2oz. of butter
• salt to season
• 4 pint of red or white wine

Method

1. 1

   Mince the vegetables and toss them in a sauté pan with butter and salt.

2. 2

   Stew with wine and add to stock or sauce as required.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 543. The excerpt below is the record exactly as published.

MIREPOIX.— This is the name given to a flavouring used for savoury stew. It is that of a duke who lived in the reign of Louis XV., and who became somewhat noted on account of the favour with which his duchess was treated by the king. “ It is probable ” says Kettner, “ that one of these days the common sense of mankind will rise in rebedion against this word and abolish it.” The best receipts are as follows : (1) Take two carrots, two onions, two shallots, two bay - leaves, a sprig of thyme, a clove of garlic, and mince them together with 1,1b. each of fat bacon and raw ham. Toss these in a saute -pan with 2oz. of butter and salt to season. Stew with 4 pint of red or white wine

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