Mirepoix

Ingredients

• three ounces of butter
• a pound of uncooked ham
• half that weight of fat bacon
• two carrots
• two onions
• two shallots
• a couple of bay-leaves
• a bunch of parsley
• two quarts of good veal stock
• a bottle of light wine
• a dozen peppercorns

Method

1. 1

   Brown butter with ham and bacon.

2. 2

   Add sliced carrots, onions, shallots, bay leaves, and parsley.

3. 3

   Pour in veal stock and light wine.

4. 4

   Boil, strain, and use as needed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 933. The excerpt below is the record exactly as published.

Mirepoix. — A flavouring for made dishes, which should be always at hand and ready for use. The following extract of meat and vege- tables is to be recommended :■ — Brown in a stew- pan, with thi-ee ounces of butter, a pound of uncooked ham, and half that weight of fat bacon, cut into small pieces. Slice two carrots, two onions, and two shallots, and add them, with a couple of bay-leaves, a bimch of parsley, or the roots sliced, and a sprig or two of thyme. When slightly coloured, pour in two quarts of good veal stock, and a bottle of Ught wine.

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