Mirepoix

Ingredients

• two ounces of fat
• two carrots
• one onion
• one sprig of thyme
• one bay-leaf
• six whole peppers
• three cloves
• two sprigs of celery
• half a bunch of parsley roots

Method

1. 1

   Stew the fat, carrots, onion, thyme, bay-leaf, peppers, cloves, celery, and parsley roots in a saucepan for fifteen minutes.

2. 2

   Use when directed in other recipes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 109. The excerpt below is the record exactly as published.

Mirepoix. — Stew in a saucepan two ounces of fat, two carrots, one onion, one sprig of thyme, one bay-leaf, six whole peppers, three cloves, and, if handy, a ham bone cut into pieces. Add two sprigs of celery and half a bunch of parsley roots

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