3 lb beef round
1 medium sized onion
3 pieces celery
3 green sweet peppers
1/2 clove garlic sliced thin
1 can Italian tomato paste
1 heaping tbsp flour
3 tbsp salad oil
1/2 envelope gelatin
1 - Remove from your daube all fat, gristle and strings.
2 - Put on fire in very large iron pot. This daube cannot be prepared in anything else.
3 - Put in pot the oil and daube and fry slowly for 1 hour.
4 - Turn every few minutes to prevent burning and scratch bottom of pot.
5 - While this is fcooking prepare the seasoning.
6 - Cut onions, shallots, celery and garlic. Open tomato paste.
7 - At the end of the hour, remove the daube from pot, put on plate until you are ready to put it back
in the gravy you are now preparing to make.
8 - If the oil in the pot has been absorbed by the meat until there isn't enough to make a roux, add 2 more
tbsp salad oil, add flour and stir until the roux is brown then add the sliced medium sized onion, 1/2 of the
cut up shallots and stir until the onions begin to brown.
9 - At this [oint add the tomato paste, and stir the mixture until all of the moisture ois cooked out of the paste.
10. - Now is the time for a cup-ful of boiling water, stirring continually until all is well mixed then add celery,
the rest of the cut up shallots, the bay leaf and garlic
11 - Be careful that all this does not burn.
12 - By this time you must add a cup of hot water every few minutes and put the daube back in the gravy.
13 - Fill the pot to the top with boiling water, add 2 tsp salt and 1/2 tsp black pepper.
14 - Keep on low flame and cook until the meat can be cut easily with a spoon. Be careful to stir often
15 - After cooking in the gravy for 2 hours, more than a quart of gravy should be left.
16 - Dissolve gelatin o=in half a cup of cold water, add to the gravy andn place 2 medium sized whole boiled carrots
lengthwise in the bottom of the dish in which you intend to moule the daube glace.
17 - A rectangular shaped pyrex bread pan is excellent.
18 - Pick the pieces of meat out of the gravy aqnd lay them in the dish and pour everything that remains in the pot into the dish
May be served hot or set on ice for several hours and served on lettuce leaves on a large platter.
Slice edges with sharp knife and turn out on the platter. This is an excellent Sunday night supper dish.
Serve with small hot biscuits. The method of making this dish is given in detail to enable the reader to prepare this
delicious dish without fear of failure.