Corn Jelly Daube

Ingredients

• Four lbs. of round of beef
• Salt
• Pepper
• Garlic
• 1 Bay Leaf
• 1 Clove
• 1 Tablespoonful of vinegar
• 3 Pig feet
• 8 Calves feet
• 1 Carrot
• 2 Eggs

Directions

1. Season the four lbs. round of beef with salt, pepper, a little garlic, bay leaf, and clove.
2. Lard well through and through.
3. Sprinkle a tablespoonful of vinegar on the lard and let it stand for 24 hours.
4. Put the daube in a pot with a small piece of lard.
5. Cover the pot with a heavy cover on a slow fire.
6. Let the ingredients smother for about 4 hours or until thoroughly done.
7. Take off the cover and let it fry a light brown, then remove it from flame.
8. Boil 3 pig feet and 8 calves feet steadily until they leave the bone.
9. Add one carrot to boil for about 30 minutes.
10. Slice in length the carrot to be placed at the bottom of the bowl when the daube is ready to be served.
11. Crack 2 eggs, white and shells should be beaten together and boiled with jelly briskly.
12. Strain the eggs through a thick flannel or cloth.
13. Mix the daube gravy with jelly.
14. Let the mixture sit for about 30 minutes, then slow pour over the daube.
15. Set the ingredients in a cold place, when cold, take the lard from the top of the spoon, and with a round edge knife detach carefully and daube and turn into a round plate.
16. Avoid breaking jelly, place the plate on top of the bowl and turn it over.

Source — Creole Cookery Book
Prepared by Gavin Sylvan
Louisiana Anthology
August 10, 2022