Mirepoix for Braizing Larded Fillets of Roebuck, etc.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

Mirepoix ingredients

two pounds of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
one pound of fat bacon
one pound of lean ham ↝ Pork, fresh, leg (ham), whole, separable lean only, raw [Pork Products]
four carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
four onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bottle of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
six shallots ↝ Shallots, raw [Vegetables and Vegetable Products]
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
two bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
some sprigs of thyme ↝ Thyme, fresh [Spices and Herbs]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
two blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a teaspoonful of peppercorns
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a bottle of Madeira or sherry
a quart of good broth ↝ Soup, broth [Soups, broth-based]

Instructions (5)

Cut these ingredients up into small square pieces.
Put them into a stewpan with half a pound of butter, and fry them brown.
Then add a bottle of Madeira or sherry, and a quart of good broth.
Boil the mirepoix by the side of a stove-fire for about an hour and a half.
Strain it through a tammy (with considerable pressure, to extract all the goodness) into a basin, to be kept for such purposes as will be hereafter directed.

Original Text

MIREPOIX FOR BRAIZING LARDED FILLETS OF ROEBUCK, ETC.
TAKE two pounds of veal, one pound of fat bacon, ana one pound of lean ham, four carrots, four onions, a bottle of mushrooms, six shallots, a clove of garlic, two bay-leaves, some sprigs of thyme, six cloves, two blades of mace, and a teaspoonful of peppercorns; cut these ingredients up into small square pieces, and put them into a stewpan with half a pound of butter, and fry them brown; then add a bottle of Madeira or sherry, and a quart of good broth; boil the mirepoix by the side of a stove-fire for about an hour and a half, and then strain it through a tammy (with considerable pressure, to extract all the goodness) into a basin, to be kept for such purposes as will be hereafter directed.

Notes

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