Cold Jelly Daube

Ingredients

• 4 lbs. of round of beef
• 3 pigs feet
• 8 calves feet
• 1 carrot
• 2 eggs
• salt
• pepper
• sprinkle of garlic
• 1 bay leaf
• 1 clove
• tablespoon of vinegar

Directions

1. Season the 4 lbs. of round of beef well with the salt, pepper, little of garlic, 1 bay leaf, and 1 clove.
2. Lard well through and through, and then sprinkle a tablespoon of vinegar on top.
3. Let stand for 24 hours.
4. Put the Daube in the pot with a small piece of the lard and cover it with a heavy cover.
5. Put it on a slow Fire, and let it smother for 4 hours.
6. Once it is done, uncover it and let it fry to a light brown and remove from fire.
7. In a separate pot, add the 3 pigs feet and 8 calves feet and bring to a boil.
8. At a steady boil, the meat will then separate from the bone.
9. Skim the top very well after the first boil.
10. About half an hour in, add 1 carrot.
11. Then slice in length and add it to the bottom of the bowl when Daube is served.
12. Break the 2 eggs, whites and shells should be beaten together and boiled with jelly briskly, and strain through a thick flannel or cloth.
13. Mix the Daube gravy with the jelly and let it rest for half an hour.
14. Set it in a cold place, once cold, take the lard from the top with a spoon, and with a round edge knife detach the daube, and place it on a round plate.
15. To avoid breaking the jelly, put a plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Lesley Mizell
Louisiana Anthology
July 19, 2022