Cold Daube a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This is one of the most excellent dishes made by the Creoles, and is always a great standby for luncheons in winter. Take
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Ingredients
- 3 Pounds of the Rump or Round of the Beef
- 2 Pounds of Veal Rump
- 2 Pig’s Feet
- ¼ Pound of Salt Fat Meat
- 5 Large Onions
- 2 Turnips
- 5 Carrots
- 2 Cloves of Garlic
- 3 Bay Leaves
- A Tablespoonful of Lard
- A Glassful of Sherry, or Madeira
- 3 Sprigs Each of Thyme and Parsley
- 5 Cloves
- 6 Allspice
- Salt, Pepper and Cayenne to Taste
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