Cold Daube a la Creole

Name: Cold Daube a la Creole (Daube Froide a la Creole)
Cuisine: United States
Ingredients: 3 Pounds of the Rump or Round of the Beef; ¼ Pound of Salt Fat Meat; 2 Pig’s Feet; 2 Pounds of Veal Rump; A Tablespoonful of Lard; 2 Cloves of Garlic; 5 Carrots; 3 Bay Leaves; 2 Turnips; 5 Large Onions; Salt, Pepper and Cayenne to Taste; 6 Allspice; 5 Cloves; 3 Sprigs Each of Thyme and Parsley; A Glassful of Sherry, or Madeira

Daube Froide a la Creole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

This is one of the most excellent dishes made by the Creoles, and is always a great standby for luncheons in winter. Take

Ingredients

3 Pounds of the Rump or Round of the Beef
2 Pounds of Veal Rump
2

Americas
United States
Lunch
New Orleans
Winter
Gluten-free
Spicy

Method

Cut the salt meat into shreds, roll well in Cayenne and black pepper. Chop finely several sprigs of thyme and three bay leaves, one clove of garlic, three sprigs of parsley, and mash well three cloves and six allspice. Roll the strips of salt meat, which must be about three inches in length and one-half inch thick, in this. Make incision into the rump of Beef and force in the strips of fat meat