Recipe no. 218 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 111.
Ingredients
- Neck
- Breast
- Shoulder
- Meat
- Lard
- Salt pork
- Onions
- Tomatoes
- Flour
- Water
- Broth
- White wine
- Garlic
- Bouquet garni
- Carrots
- Turnips
- Potatoes
- Sugar
Preparation
- Preparing the pieces and base of the stewCut from a neck, breast or shoulder the necessary quantity of pieces, about 50 to 100 g each. Put a spoonful of lard in a saucepan with 150 g of salt pork cut into pieces.
- Browning and vegetablesLet the salt pork brown well. Add the meat, which you brown well with 2 onions cut into 4 and 2 chopped tomatoes, let it brown a few minutes more.
- Binding and moisteningSeason, sprinkle with a spoonful of flour, mix well. Moisten just to cover with water or broth; add a glass of white wine, 2 cloves of garlic and a bouquet garni.
- Initial cookingBring to a boil, skimming, then let cook covered.
- Vegetable garnishPrepare a dozen small onions, browned in a frying pan, sprinkled with a pinch of sugar. Blanch 12 new turned carrots and as many small new turnips and potatoes.
- FinishingWhen the pieces of meat are about half cooked (an hour after putting them on the heat), skim off the fat from the stew and put the meat in another, slightly larger saucepan. Strain the sauce over it through a fine sieve, add the onions, carrots and other vegetables. Bring to a boil, cover the saucepan and let it finish cooking. If you have an oven, put the saucepan in it for a better result.
Reboul's text
Cut from a neck, breast or shoulder the necessary quantity of pieces, about 50 to 100 g each. Put a spoonful of lard in a saucepan with 150 g of salt pork cut into pieces, let it brown well. Add the meat, which you brown well with 2 onions cut into 4, 2 chopped tomatoes, let it brown a few minutes more; season, sprinkle with a spoonful of flour, mix well, moisten just to cover with water or broth; add a glass of white wine, 2 cloves of garlic, a bouquet garni; bring to a boil, skimming, then let cook covered.
Prepare a dozen small onions, which you brown in a frying pan, sprinkling them with a pinch of sugar; blanch 12 new carrots, turned, and as many small new turnips and potatoes. When the pieces of meat are about half cooked, that is an hour after you put them on the heat, skim off the fat from the stew, put the meat in another, slightly larger saucepan, strain the sauce over it through a fine sieve, add the onions, carrots, and so on; bring to a boil, cover the saucepan and let it finish cooking. If you have an oven, put the saucepan in it, which will always be better.
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 |
|---|---|
| coupa | cut |
| tros | pieces |
| casseirolo | saucepan |
| ventresco | salt pork |
| reveni | brown |
| besuscla | brown |
| adouba | season |
| saupica | sprinkle |
| farino | flour |
| muia | moisten |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 218, page 111. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.