Wednesday, June 16, 2021

Beef a la Daub

Ingredients

  • 2 teaspoons of allspice
  • 12 peeled onions
  • Fat steak
  • Salt
  • Pepper
  • Flour
  • 1 pint of water
  • Parsley
  • Thyme
  • Bay leaves
  • Flour
  • Garlic (optional)

Directions

  1. Get a fat steak, wash, salt, and pepper it, and lard it all over.
  2. Pierce it through with a knife and slip in thin pieces of raw middling.
  3. Flour it and brown it well in a spider.
  4. Add some parsley, thyme, bay leaves, and 1 dozen onions, peeled, and a little flour to thicken the gravy, a dessertspoonful of allspice.
  5. Brown the meat.
  6. Add 1 pint of water (and garlic if desired).
  7. Stew togehter for 4 hours.
Source — Creole Cookery Book
Prepared by Paul Johnson
Louisiana Anthology
June 16, 2021

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