Ingredients
- Six pounds of beef
- Fresh bacon
- Salt
- Pepper
- Veal feet
- Parsley
- Thyme
- One onion
- One garlic clove
- Two Eggshells
- Four carrots
Directions
-
Take in the slice (or round of beef) about five to six pounds and two inches
thick one day before cooking.
-
Cut strips of fresh bacon into pieces as long and as large as a finger.
- Season the bacon with a good pinch of salt and pepper.
- Lard the daube fairly close to each other.
- Rub the daube on each side with the rest of the seasoning.
-
Tie the beef with a string, do not tighten too much to keep it round and
flat.
-
Put a small lid on the pan that touches the meat and put a weight on it
while cooking.
-
Boil the veal feet separately and add this gelatinous water to the stew.
- Put the stew into a bowl until the next day.
- Put the bacon rind in the bottom of the saucepan at a good time.
-
Make a bouquet of parsley, thyme, a whole onion, and a small piece of
garlic.
-
Put the bouquet around and under the veal feet cut in two, well split by the
butcher.
- Put in the juice that the meat returned.
- Cook half an hour on low heat.
- Add enough water for the feet to cook until the bones are loose.
-
Cook on low heat for five to six hours before checking the sauce, making
sure the fingers feel sticky.
- Cover the pan.
- Put the beef into a bowl when cooked so it takes good shape.
- Remove the feet and degrease the sauce a little.
- Pass the hot feet in a piece of flannel.
- Put two egg shells in sauce to thin the jelly when it cooks.
- Empty the bowl after the feet have passed.
-
Put four carrots at the bottom of the bowl without lifting the stew, so that
the jelly forms on the bottom which will be the top of the stew.
- Put in a cold place.
- Serve it turned over on a round plate.
- Try often before succeeding.
Ingrédients
- Six livres de bœuf
- Lard
- Sel
- Poivre
- Pieds de veau
- Persil
- Thym
- Un oignon
- Une gousse d'ail
- Deux coquilles d'œfs
- Quatre carottes
Directions en français
-
Prendre dans la tranche (ou tournée de bœuf) à peu près cinq à six livres de
l'épaisseur de deus pouces un jour avant de cuire.
-
Coupez des bandes de lard frais, en morceaux d'un doigt de long et gros
comme un doit.
-
Assaisonnez le lard avec le sel le poivre, une bonne pincée de salpêtre.
- Lardez la daube assez pres a pres.
- Frottez la daube de chaque côté avec le reste de l'assaisonnement.
-
Après avoir lardé le bœf, il faut l'attacher avec une ficelle, ne pas trop
serrer pour qu'elle garde la forme ronde et plate.
-
En cuisant, mettre un petit couvercle sur la casserole qui touche la viande
et mettre un poids dessus.
-
Faites bouillir les pieds de veau séparément et ajoutez cette eau
gélatineuse à la daube.
- Il faut mettre la daube dans une terrine jusqu'au lendemain.
-
De bonne heur mettre dans le fond d'une casserole, la couenne du lard.
-
Faire un bouquet de persil, thym, un oignon entier, un petit morceau d'ail.
-
Mettre autour et dessous des pieds de veau coupés un deux, bien fendus par
le boucher.
- On met le jus que la viande a rendu dedans.
- On laisse cuire une demi-heur sur un feu tres-doux.
-
Après on met assez d'eau pour que les lieds cuisent jusqu'à ce que les os
soient detaches.
-
Il faut que tout cuire à petit feu doux pendant cinq à six heures jusqu'à ce
qu'en touchant la sauce, que les doigts sentent que c'est collant.
- Il faut couvrir la casserole.
-
Quand c'est cuit mettre le bœf dans une terrine pour qu'elle prenne une
bonne forme.
- Retirez les pieds et dégraissez un peu la sauce.
- Passez-la bien chaude dans un morceau de flanelle.
-
Mettez aussi deux coquilles d'œfs pour éclaircir la gelée quand elle cuit.
- Après qu'elle est passée on la vide des côtés.
-
Sans lever la daube en ayant eu soin de mettre quatre demi tranches de
carottes dans le fond de la terrine, afin que la gelée se forme sur le bas
qui va être le haut de la daube.
- On la met dans un endroit froid.
- Quand on la sert, on la retourne sur un plat rond.
- Il faut essayer souvent avant de réussir.
Ingredients
- 1 banana
- 2 tablespoons of peanut butter
- 1 tablespoon of honey
- 2 slices of bread
- Ground Cinnamon
- Pumpkin Spice
Directions
- Mash 1 banana with 2 tablespoons of peanut butter with a fork
- Stir 1 tablespoon of honey into the mash
- Sprinkle and mix cinnamon and pumpkin spice
- Toast 2 slices of bread until golden brown
- Spread mash onto toast and enjoy
Ingredients
- 1 pound of flour
- 3/4 pound of fresh butter
- 1 egg yolk
- Ice-Water
Directions
- Sift 1 pound of flour through a fine mesh sifter
- Mix 3/8 pound of butter into flour
- Stir 1 beaten egg yolk into 1/2 cup of ice-water
- Mix with flour and work into a stiff dough
- Roll into a thin sheet
- Baste with 1/8 pound butter
- Fold closely and roll out, basting with butter until it is used up
- Roll out very thin and set in fridge for 10-15 minutes before using
- Wash with beaten egg yolk while hot
Ingredients
- 1/4 pound of flour
- 1/4 pound of sugar
- 1/4 pound of butter
- 1 quart of milk
- 6 eggs
- 1 cupful of preserved cherries
Directions
- Mix 1/4 pound of flour, sugar, and butter into a quart of milk
- Boil to the consistency of custard
- Add 6 eggs (with the whites and yolks having been beaten separately)
- Stir in a cupful of cherries
- Pour into a deep pudding dish
- Set dish in a pan of water and bake for 1 hour
Ingredients
- 3 ounces of macaroni
- 1 pint of water
- 1/4 pound of Parmesan cheese
- Cayenne
- 5 tablespoons of cream
- 2 tablespoons of butter
- Breadcrumbs
Directions
- Put three ounces of macaroni into a pint of boiling water (boil until tender)
- Drain the noodles thoroughly and put into a deep earthenware pie-dish as follows:
- Grate a quarter pound of parmesan cheese
- Put a layer of macaroni
- Sprinkle a small amount of cayenne
- Put a layer of cheese
- Sprinkle a small amount of cayenne
- repeat until out of macaroni
- Mix five 5 tablespoons of cream with 2 tablespoons of butter
- Heat mixture in a saucepan until boiling
- Pour over the macaroni dish
- Toss dish together with forks until thoroughly mixed
- Dust the top with grated cheese
- Cover with a thick layer of breadcrumbs mixed with some fresh butter
- Put dish into oven for 10 minutes and serve
Ingredients
- Cooking spray
- Two teaspoons and two cups all-purpose flour
- Two cups granulated sugar
- One teaspoon baking soda
- One teaspoon ground cinnamon
- One quarter teaspoon salt
- Three quarter cup water
- One half cup butter
- One half cup unsweetened cocoa
- One half cup low-fat buttermilk
- One teaspoon vanilla extract
Directions
- Preheat oven to 375.
- Coat a 15 x 10 inch pan with cooking spray and dust with 2 teaspoons flower. Set aside.
- Combine flour, sugar, baking soda, ground cinnamon and salt in a large bowl and whisk.
- In a small sauce, pan, combine water, butter, and cocoa powder; bring to a boil, stirring frequently.
- Remove from heat and pour into flour mixture.
- Beat at medium Speed until well blended
- Add buttermilk, vanilla and eggs; beat well.
- Pour batter into prepared pan and bake at 375 for 17 minutes.
Ingredients
- One half yeast cake (whole cake in cold weather)
- One half cup cold water
- One quart lukewarm water
- One tablespoon white sugar
- One half cup lard
- One tablespoon salt
- Flour for thickness (optional)
Directions
- Dissolve yeast cake in cold water.
- Add dissolved yeast cake water to lukewarm water, white sugar, lard and salt
- Beat hard with hand: add flour to make thick dough (use gallon tin bucket with tight fitting cover).
- When dough has risen to the top, add flour to make dough stiff.
- In bucket, knead on board for fifteen minutes, using as little flour as possible.
- Keeping dough soft, make in loaves and cover.
- Once the dough has risen to the top, bake in moderately hot oven.
