Recipe no. 154 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 82.
Ingredients
- veal shank
- beef
- lard
- raw ham
- salt pork
- onion
- carrot
- tomatoes
- white wine
- water
- salt
- pepper
- garlic
- thyme
- bay leaf
- flour
Preparation
- Initial browningCut into pieces a pound of veal shank and as much beef. Put into a saucepan a spoonful of lard and 200 grams of raw ham or salt pork cut into dice, let it melt; add the meat, an onion and a carrot cut into pieces, let the whole brown well; add 3 or 4 tomatoes cut into quarters and a glass of white wine, let it all reduce together; when the bottom starts to catch, moisten with 2 litres of boiling water, add a little salt, whole peppercorns, 2 cloves of garlic, thyme, bay leaf and let cook 4 to 5 hours covered and over low heat.
- Binding and finishAt the last moment bind with 2 spoonfuls of flour mixed with a little water; let boil a few minutes more and strain through a sieve.
Reboul's text
Cut into pieces a pound of veal shank and as much beef. Put into a saucepan a spoonful of lard and 200 grams of raw ham or salt pork cut into dice, let it melt; add the meat, an onion and a carrot cut into pieces, let the whole brown well; add 3 or 4 tomatoes cut into quarters and a glass of white wine, let it all reduce together; when the bottom starts to catch, moisten with 2 litres of boiling water, add a little salt, whole peppercorns, 2 cloves of garlic, thyme, bay leaf and let cook 4 to 5 hours covered and over low heat.
At the last moment bind with 2 spoonfuls of flour mixed with a little water; let boil a few minutes more and strain through a sieve.
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 |
|---|---|
| foundre | melt |
| besuscla | brown |
| redurre | reduce |
| muia | moisten |
| farino | flour mixed with water |
| sedas | sieve |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 154, page 82. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.