A guide to modern cookery

if the beef has been cut from the fillet, and for four hours if cut from any other piece. At the end of the required time take the pudding out of the saucepan and remove the cloth. Dish on a folded napkin. 1171—STEAK AND OYSTER PUDDING Proceed exactly as for steak and kidney pudding, but take only two lbs. of beef, and replace the odd pound by forty fine oysters. 1172—DAUBE CHAUDE A LA PROVENÇALE Cut four lbs. of shoulder or cushion of beef into cubes weighing about four oz. each. Lard each piece of meat with a strip of bacon two inches long by one-half inch wide, and put the cubes or pieces into a bowl with salt, pepper, a very little spice, five or six tablespoonfuls of vinegar, and a glass of red wine. Leave to _marinade_ for two or three hours, and toss the pieces, from time to time, in the _marinading_ liquor, in order that each may be well saturated with it. Heat six oz. of grated bacon in an earthenware stewpan, and brown therein twelve small onions, fifteen carrots in the shape of olives, two sticks of celery cut into pieces of the same size as the carrots, and four cloves of garlic. Add the _marinaded_ pieces of meat, which should have been properly dried; fry the whole, meat and vegetables, for a further seven or eight minutes, and moisten with the _marinade_ and two glasses more of red wine. Complete with one-half lb. of fresh bacon rind, _blanched_ and cut into square pieces of two-thirds inch side; a faggot made up of parsley stalks, thyme, bay, and, in the centre, a small piece of dry lemon rind. Set to boil, completely close the stewpan, and leave to cook in a moderate oven for six or seven hours. When about to serve, remove the faggot, clear all grease from the gravy, and dish in a hot timbale, or serve the “daube” in the stewpan itself. 1173—DAUBE A LA PROVENÇALE FROIDE A daube is rarely prepared specially for cold dishing; generally the remains of one already