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# Daube

# Ingredients

• 4 lb. rump (Larded with bacon)
• 2 large onions
• 2 tablespoons flour
• 1 small can tomatoes
• 1 cup water
• 1 clove garlic
• 2 sprigs thyme–1 bay leaf
• 1/4 sweet pepper
• several carrots
• parsley

# Directions

First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.

# Credits and Notes

• See also: Sam'l Semple's Daube (also from The Suffrage Cook Book)
• Some or all of the text on this page was taken from The Suffrage Cook Book (1915) - this work is out of copyright. It is not always clear on who wrote what recipe.

This page was last edited on 2026-09-09 02:58:56.

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