Recipe no. 224 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 115.
Ingredients
- veal (loin)
- butter or lard
- water or broth
- salt
Preparation
- PreparationBone the loin (piece of veal). Season, roll and tie with string.
- Cooking over the heatPlace in a deep saucepan with butter or lard. Cover and cook over moderate heat. Turn often. Make sure the bottom does not catch. Once browned, add a ladleful of water or lightly salted broth.
- FinishingContinue cooking, turning often (at least 2 hours). Skim the fat from the juice, untie the loin and place everything on the serving dish.
Reboul's text
Take a piece of veal commonly called the loin, bone it, season it, then roll and tie it with string; place it in a deep saucepan with a piece of butter or lard, cover the pan and set it to cook over moderate heat; turn the loin from time to time and make sure the heat is not too fierce so that the bottom of the pan does not catch, which could easily happen; add a ladleful of water or lightly salted broth, but only once the loin is browned on all sides.
Let it finish cooking this way, turning it often. It usually takes at least 2 hours of cooking. Skim the fat from the juice, untie the loin and place everything on the serving dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| desoussa | bone (verb) |
| enfeissela | tie with string |
| casseirolo | saucepan |
| fiò | moderate heat |
| coulouri | brown, color |
| desgreissa | skim the fat |
| desfeissela | untie |
| couiesoun | cooking |
| bouioun | broth |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 224, page 115. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.