1346—Daube à l’Avignonnaise

Bone a medium-sized leg of mutton, and cut the meat into squares, three oz. in weight. Lard each square with a large, seasoned strip of bacon, inserted with the grain of the meat. Put the pieces into a daubière with a sliced half-carrot and onion, three cloves of garlic, a little thyme, bay, and parsley stalks. Moisten with one and one-third pints of good, red wine and four tablespoonfuls of oil, and No. 168, Cooked Marinade for Venison in the cool for two hours.

Prepare:—(1) Three chopped onions mixed with two crushed garlic cloves; (2) one-half lb. of lean bacon, cut into dice and No. 273, Blanchings; (3) one-half lb. of fresh, bacon rind, No. 273, Blanchings and cut into squares of one in. side; (4) a large bunch of parsley, containing a small piece of dry, orange peel. Garnish the bottom and sides of a daubière with thin slices of bacon; set the pieces of mutton in layers inside, and alternate them with layers of onion, bacon and bacon rind; sprinkle a pinch of powdered thyme and bay on each layer of meat. Put the faggot in the middle.

Moisten with the No. 168, Cooked Marinade for Venison, strained through a sieve, and one-fifth pint of brown stock; cover with slices of bacon; close the daubière, and seal down the lid by means of a thread of soft paste, in order that the steam may be concentrated inside.

Boil on the side of the stove; put the daubière in an oven of regular heat (a baker’s oven if possible) that the cooking process may be gentle and steady, and cook for five hours.

When about to serve, uncover the daubière; remove the overlying slices of bacon; clear of grease; remove the faggot, and dish the daubière on a napkin.

N.B.—According to the household method, the “Daube” is served in the daubière itself; but, subject to the demands of the service and in order that the preparation may keep its bucolic character, it may be served in small earthenware utensils.