1172—Daube Chaude à la Provençale

Cut four lbs. of shoulder or cushion of beef into cubes weighing about four oz. each. Lard each piece of meat with a strip of bacon two inches long by one-half inch wide, and put the cubes or pieces into a bowl with salt, pepper, a very little spice, five or six tablespoonfuls of vinegar, and a glass of red wine. Leave to No. 168, Cooked Marinade for Venison for two or three hours, and toss the pieces, from time to time, in the marinading liquor, in order that each may be well saturated with it. Heat six oz. of grated bacon in an earthenware stewpan, and brown therein twelve small onions, fifteen carrots in the shape of olives, two sticks of celery cut into pieces of the same size as the carrots, and four cloves of garlic. Add the No. 168, Cooked Marinade for Venison pieces of meat, which should have been properly dried; fry the whole, meat and vegetables, for a further seven or eight minutes, and moisten with the No. 168, Cooked Marinade for Venison and two glasses more of red wine.

Complete with one-half lb. of fresh bacon rind, No. 273, Blanchings and cut into square pieces of two-thirds inch side; a faggot made up of parsley stalks, thyme, bay, and, in the centre, a small piece of dry lemon rind. Set to boil, completely close the stewpan, and leave to cook in a moderate oven for six or seven hours.

When about to serve, remove the faggot, clear all grease from the gravy, and dish in a hot timbale, or serve the “daube” in the stewpan itself.