Mirepoix

Ingredients

• 2 carrots weighing about 5 oz. each
• 2 onions weighing about 4 oz. each
• 1 oz. of parsley or parsley root
• 2 bay-leaves
• 1 blade of mace
• 1 or 2 shallots
• 1 sprig of thyme
• 12 peppercorns
• 2 cloves
• h lb. of raw fat ham or fat bacon
• h lb. beef or veal trimmings
• ^ oz. mignonette pepper

Method

1. 1

   Prepare vegetables and cut bacon into small pieces; fry until light brown.

2. 2

   Add sliced vegetables and stir until light brown, then add herbs.

3. 3

   For sauce, add roux and moisten with stock and white wine, cooking gently for one hour or longer.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 73. The excerpt below is the record exactly as published.

Mirepoix. — A mirepoix is the foundation for flavouring sauces, braised meats, and a number of thick soups. Its composition consists of the following ingredients, which must be varied according to the quantity required 2 carrots weighing about 5 oz. each ; 2 onions weighing about 4 oz. each ; 1 oz. of parsley or parsley root ; 2 bay-leaves ; 1 blade of mace ; 1 or 2 shallots ; 1 sprig of thyme ; 12 peppercorns ; 2 cloves ; h lb. of raw fat ham or fat bacon ; h lb. beef or veal trimmings ( the latter may be left out) ; ^ oz. mignon- ette peppe

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