separately.
[1346—DAUBE A 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 [marinade] 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 [blanched]; (3) one-half lb. of fresh, bacon rind, [blanched] 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.
[446]
]Moisten with the [marinade], 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.
[1347—DAUBE FROIDE]
Cold Daube constitutes an excellent luncheon dish. All that is needed is to put what is left into a small [daubière], where, as a result of the binding properties of the pork rinds, it will set in a mass.