Recipe Manuscript

Daube Glacee Or Bœuf A La Daube

Name: Daube Glacee Or Bœuf A La Daube
Prep time: PTPT30M
Cook time: PTPT6H
Yield: 8
Cuisine: American
Ingredients: 1.5–2 kg beef round; 2 tablespoons (30 g) coarse salt; 1 tablespoon (10 g) ground black pepper; 1 teaspoon (3 g) ground cloves; 150 g smoked beef tongue (or 100 g beef suet, or 200 g seasoned sausage/forcemeat as substitute); 1–2 cloves garlic, minced; Juice of 1 lemon; 2–3 tablespoons (30–45 ml) beef drippings or neutral oil; 6 large onions (approx. 900 g), peeled and halved; Optional: 6–8 small forcemeat balls (about 200 g total), or 1 calf’s foot; Salt and pepper to taste

1903

From the treasured pages of Cooking in old Créole days. La cuisine créole à l'usage des petits ménages

Written by Célestine Eustis

Early Modern Kitchen (1900 - 1930)American Advanced Dinner Lunch

Original Recipe • 1903

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Daube Glacee Or Bœuf A La Daube

"Take a round of beef, clean and dry it carefully with a towel, rub it in with salt, pepper and cloves, laid with smoked tongue or beef suet or forcemeat and a little garlic. Put it in a cool place and let it remain for three or four days in winter. The night before it is to be cooked, squeeze the juice of a lemon over the beef, on the sides. After breakfast put the beef in a Dutch oven with some drippings—let it be boiling hot before you put the beef in. Brown well on both sides, then draw the oven from the fire and let it simmer for three hours, then pare and halve six large onions, stew them over the beef—let it continue to simmer for three hours longer, add forcemeat balls, or a calf’s foot—serve it with gravy in the dish and sauce boat. —MRS. EUGENIA PHILLIPS, Washington, D. C."

Note on the Original Text

Like many historical recipes, this one presumes a level of culinary intuition, offering instructions by step and time rather than precise temperatures or standardized weights. Spelling reflects the norms of the early 1900s—‘daube glacée’ (chilled daube) and ‘beef à la daube’ blending French and English styles. The recipe is generous in its use of optional extras (beef tongue, suet, forcemeat, calf’s foot), signaling that the cook should be flexible according to season and pantry. Lists of ingredients are woven into the method instead of itemized, which was common for published recipes at the time.

Modern Kitchen Interpretation

Recipe's Origin

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages - Click to view recipe in book

Title

Cooking in old Créole days. La cuisine créole à l'usage des petits ménages (1903)

You can also click the book image above to peruse the original tome

Writer

Célestine Eustis

Era

1903

Publisher

R.H. Russell

Background

Take a delicious journey back in time with this charming bilingual collection of Creole and American recipes, crafted for cozy households. Célestine Eustis blends French flair with Southern soul, guiding both the novice and seasoned gourmand through the distinct flavors and delightful traditions of old Creole kitchens.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from 'Cooking in old Créole days' (1903) by Célestine Eustis, encapsulating the culinary traditions of French-influenced Louisiana kitchens. Mrs. Eugenia Phillips shared her Washington, D.C. version, infused with both Southern and Créole flavors, showing a blend of European slow-cooking methods and regional American ingredients. Around the turn of the 20th century, home cooks relied on long, slow cooking to tenderize tough cuts and maximize flavor, often marinating and braising over many hours. "Daube glacée"—inspired by the French daube—became a sophisticated, celebratory way to prepare beef in the American South.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original preparation required a large Dutch oven (heavy, cast iron pot with a close-fitting lid) placed over an open hearth fire or atop a wood-burning stove. Cooks also needed a sharp knife and a wooden spoon for turning the beef, as well as a clay or glass vessel for marinating the meat. A linen or cotton towel was used to dry the beef, and a sauce boat for serving the separated gravy at the table.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

6 hrs

Servings

Ingredients

3.5–4.5 lbs beef round
2 tablespoons (1 oz) coarse salt
1 tablespoon (0.35 oz) ground black pepper
1 teaspoon (0.1 oz) ground cloves
5 oz smoked beef tongue (or 3.5 oz beef suet, or 7 oz seasoned sausage/forcemeat as substitute)
1–2 cloves garlic, minced
Juice of 1 lemon
2–3 tablespoons (1–1.5 fl oz) beef drippings or neutral oil
6 large onions (approx. 2 lbs), peeled and halved
Optional: 6–8 small forcemeat balls (about 7 oz total), or 1 calf’s foot
Salt and pepper to taste

Instructions

Begin with a round of beef, approximately 3.5–4.5 lbs.
Pat dry and rub thoroughly with 2 tablespoons salt, 1 tablespoon black pepper, and 1 teaspoon ground cloves.
If available, layer thin strips of smoked beef tongue (about 5 oz), or use beef suet (3.5 oz), or a savory forcemeat (seasoned sausage meat), along with 1–2 minced garlic cloves inside slits in the beef.
Place the beef in a covered glass or ceramic dish and leave to marinate in the refrigerator for 3 or 4 days (in winter, 43–46°F).
The night before cooking, squeeze the juice of 1 lemon over the top and sides of the beef.
Preheat oven to 300°F.
Heat 2–3 tablespoons beef drippings or neutral oil in a large Dutch oven until hot.
Sear the beef on all sides until well-browned.
Then reduce heat to low.
Cover the Dutch oven tightly and simmer (either on the stovetop or in the oven) for 3 hours.
Peel and halve 6 large onions.
Layer these over and around the beef and continue to cook, covered, for another 3 hours at 300°F, basting occasionally.
If desired, add small forcemeat balls (small meatballs, 6–8) or a cleaned calf’s foot (for gelatin and richness) during the last hour.
Once tender, remove the beef to a platter and strain the cooking liquid.
Serve the beef sliced with the rich gravy poured over and a bit more on the side in a sauce boat.

Estimated Calories

550 per serving

Cooking Estimates

This recipe takes a long time because the beef needs to marinate for a few days and then cooks low and slow for best flavor and tenderness. While active prep and cooking time are only several hours, most of the time is hands-off. Each serving has about 550 calories, and the recipe serves 8 people.