N.B.—According to the household method, the ‘‘ Daube”’
is served in the daubiére 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.
1347—DAUBE FROIDE
Cold Daube constitutes an excellent luncheon dish. All
that is needed is to put what is left into a small dawbiére, where,
as a result of the binding properties of the pork rinds, it will
set in a mass.
When about to serve, turn out on a round dish; surround
with very light, chopped jelly; and carve into very thin slices.
1348—EMINCES ET HACHIS
An unalterable principle governs the preparation of emincés
and hashes, which is that the meats constituting these dishes
should never boil if it be desired that they be not hard.
They should, therefore, only be heated in their accom-
panying garnish or sauce, and in the case of emincés, cut as
finely as possible.
For the various recipes under this head, see the ag on
Beef. (Nos. 1175, 1178 and 1179.)
1349—HARICOT DE MOUTON
Heat three oz. of lard in a sautépan. Put therein one-half
Ib. of lean bacon, cut into dice and blanched, and twenty small
onions. When the bacon is frizzled and the onions have
acquired a good colour, drain both on a dish. In the same fat,
fry three Ibs. of breast, neck and shoulder of mutton, all three
being cut into pieces weighing about three oz. Keep the meat
in the fat until each piece of it has acquired a frizzled coat.
Drain away half of the grease; add three crushed cloves of
garlic; dust with two tablespoonfuls of flour, and cook the latter,
stirring the while.
Moisten with one quart of water; season with one-third oz.
RELEVES AND ENTREES 447
of salt and a pinch of pepper; boil and stir; add a faggot, and
cook in the oven for thirty minutes.
This done, transfer the pieces to another saucepan; add the
bacon and the onions and a quart of half-cooked haricot beans;
strain the sauce over the whole, and complete the cooking in the |
oven for one hour.
Dish in a timbale or in small cocottes.
1350—IRISH STEW
Cut two Ibs. of boned breast and shoulder of mutton into
pieces, as above.
Slice two lbs. of potatoes and chop four medium-sized
onions.
Take a saucepan just large enough to hold these ingredients
and the moistening; line the bottom of the utensil with a layer
of the pieces of meat, and season the latter with salt and pepper.
Upon the meat spread a litter of sliced potatoes and chopped
onions; repeat the operation, again and again, until all the
ingredients are used up, and remember to place a faggot in the
middle.
Moisten with one and one-third pint of water✪ Irish Stew, and cook
gently in the oven for one and one-half hours. The potatoes
in this preparation answer the double purpose of garnish and
leason.
Dish in a timbale and serve boiling.
135I—MOUSSAKA
(1) Cut six fine egg-plants into halves, lengthwise; cisel the
pulp somewhat deeply with the point of a small knife, and fry
them until their pulp may be easily removed. Do this with a
spoon, and put the pulp aside with the skins of the egg-plants.
(2) Peel two fair-sized egg-plants; cut them into roundels
one-third in. thick; season them, dredge them; fry them in
oil, and put them aside.
(3) Chop up the pulp withdrawn from the egg-plants, and
put it into a basin with one and one-half Ibs. of very lean,
cooked mutton, chopped or cut into very small dice; two table-
spoonfuls of very finely-chopped onion, fried in butter; a pinch
of parsley; a piece of crushed garlic as large as a pea; three
oz. of roughly-chopped raw mushrooms, fried in butter; two
eggs; two tablespoonfuls of cold Espagnole sauce; one table-
spoonful of tomato purée; a pinch of salt, and another of
pepper✪ Moussaka. Mix the whole well.
(4) Butter a low-bordered quart Charlotte mould; line it all
over with the egg-plant skins, and lay these black side upper-
448 GUIDE TO MODERN COOKERY
Page 259 · 2 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
N.B.—According to the household method, the ‘‘ Daube”’ is served in the daubiére 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.
1347—DAUBE FROIDE
Cold Daube constitutes an excellent luncheon dish. All that is needed is to put what is left into a small dawbiére, where, as a result of the binding properties of the pork rinds, it will set in a mass.
When about to serve, turn out on a round dish; surround with very light, chopped jelly; and carve into very thin slices.
1348—EMINCES ET HACHIS
An unalterable principle governs the preparation of emincés and hashes, which is that the meats constituting these dishes should never boil if it be desired that they be not hard.
They should, therefore, only be heated in their accompanying garnish or sauce, and in the case of emincés, cut as finely as possible.
For the various recipes under this head, see the pages on Beef. (Nos. 1175, 1178 and 1179.)
1349—HARICOT DE MOUTON
Heat three oz. of lard in a sautépan. Put therein one-half Ib. of lean bacon, cut into dice and blanched, and twenty small onions. When the bacon is frizzled and the onions have acquired a good colour, drain both on a dish. In the same fat, fry three Ibs. of breast, neck and shoulder of mutton, all three being cut into pieces weighing about three oz. Keep the meat in the fat until each piece of it has acquired a frizzled coat.
Drain away half of the grease; add three crushed cloves of garlic; dust with two tablespoonfuls of flour, and cook the latter, stirring the while.
Moisten with one quart of water; season with one-third oz.
of salt and a pinch of pepper; boil and stir; add a faggot, and cook in the oven for thirty minutes.
This done, transfer the pieces to another saucepan; add the bacon and the onions and a quart of half-cooked haricot beans; strain the sauce over the whole, and complete the cooking in the | oven for one hour.
Dish in a timbale or in small cocottes.
1350—IRISH STEW
Cut two Ibs. of boned breast and shoulder of mutton into pieces, as above.
Slice two lbs. of potatoes and chop four medium-sized onions.
Take a saucepan just large enough to hold these ingredients and the moistening; line the bottom of the utensil with a layer of the pieces of meat, and season the latter with salt and pepper. Upon the meat spread a litter of sliced potatoes and chopped onions; repeat the operation, again and again, until all the ingredients are used up, and remember to place a faggot in the middle.
Moisten with one and one-third pint of water, and cook gently in the oven for one and one-half hours. The potatoes in this preparation answer the double purpose of garnish and liaison.
Dish in a timbale and serve boiling.
135I—MOUSSAKA
(1) Cut six fine egg-plants into halves, lengthwise; cisel the pulp somewhat deeply with the point of a small knife, and fry them until their pulp may be easily removed. Do this with a spoon, and put the pulp aside with the skins of the egg-plants.
(2) Peel two fair-sized egg-plants; cut them into roundels one-third in. thick; season them, dredge them; fry them in oil, and put them aside.
(3) Chop up the pulp withdrawn from the egg-plants, and put it into a basin with one and one-half Ibs. of very lean, cooked mutton, chopped or cut into very small dice; two tablespoonfuls of very finely-chopped onion, fried in butter; a pinch of parsley; a piece of crushed garlic as large as a pea; three oz. of roughly-chopped raw mushrooms, fried in butter; two eggs; two tablespoonfuls of cold Espagnole sauce; one tablespoonful of tomato purée; a pinch of salt, and another of pepper. Mix the whole well.
(4) Butter a low-bordered quart Charlotte mould; line it all over with the egg-plant skins, and lay these black side upper-
Records on this page
Irish StewMoussaka