French Peasant’s Pot
From The family receipt-book (1808).
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A historical recipe
The family receipt-book, by University of Leeds. Library (1808).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Take a slice of beef, and another of bacon, and cut them into the smallest and thinnest slices;
- shred some parsley, and scallions or leeks, very fine, add a leaf of laurel, and powder a few corns of pepper and allspice.
- Put a layer of beef, and ano • ther of bacon, alternately, in an earthen pot, or large pipkin, with a little of the mixture strewed over each;
- and, on the top, pour a spoonful of brandy and half a pint of water.
- Let it stew over a slow fire, like alamode beef ;
- and, when done, serve it up, either with the fat skimmed off or not, in the same pot or pipkin.
- Another dish, called the peasant’s pot a la couine — that is, with bacon or pork rinds — is made, exactly in the same manner;
- substituting pieces of rind only for the slices of bacon.
- The peasant’s pot, thus prepared, finds it’s way to many citizens tables in Paris.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board