Poele

Ingredients

• a pound of fat bacon
• a pound of lean ham
• two pounds of veal
• two carrots
• two onions
• a bunch of parsley
• a sprig of thyme
• three or four cloves
• half a tea-spoonful of peppercorns
• three or four young onions
• three pints of boiling water

Method

1. 1

   Put all ingredients into a stewpan and stir constantly until the bacon is half melted.

2. 2

   Add boiling water, cover, and let simmer for 1.5 to 2 hours.

3. 3

   Strain through a sieve and press the meat and vegetables to extract juices.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1260. The excerpt below is the record exactly as published.

Poele is a kind of rich gravy which is used in expensive cookery to boil various meats in instead of water. It is especially suited for fowls, tm-keys, sweetbreads, and similar meats which are in themselves a httle insipid. The same poele may be used three or f om- times, and in favourable weather vnll keep several days. For ordinary domestic use it is a quite unnecessary expense. To make it, proceed as follows : — Take a poimd of fat bacon and a pound of lean ham, two pounds of veal, two carrots, and two onions, all cut up into dice. Put them into a stewpan with a poimd of fresh butter, and stii' constantly until the bacon is half melted. Add a bunch of parsley, a sprig of thj-me, two bruised bay- leaves, thi-ee or four cloves, half a tea-spoonful of peppercorns, and three or four young onions. Pour LU three pints of boiling water, cover the saucepan closely, and let its contents simmer gently for an hour and a half or two hours. Strain through a sieve, and press the meat and vegetables well, to draw out their juices. Keep the poele in a cool place until wanted. Pooling. — Take a pound of beef suet, one of fresh butter, and one of very fat bacon ; cut the suet and bacon into very large dice, and put them in a stewpan with two pounds of veal cut in the same manner ; fry them till the veal becomes white ; moisten with tlu-ee pints of clear boiling water, a handful of salt, a bay- leaf, a few sprigs of thyme

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