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By Patience Gray and Primrose Boyd
Published 1957
Since some thirty years ago Virginia Woolf embalmed the delicious Bœuf en daube in her novel To the Lighthouse, its aroma has been stealing into readers’ minds with a poetic fragrance which has removed it far from the realm of everyday life. Here apparently was a dish which Mrs
Bœuf en daube belongs to the ancient category of hermetic cookery, like the gipsies’ hedgehog wrapped in clay. The daubière, its lid sealed with a paste of flour and water, lay all night in the smouldering ashes of a wood fire, with pieces of live charcoal on the lid.
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