DAUBE a l' AVIGNONNAISE

Dice a boned leg or shoulder of mutton and season with salt, pepper and spices and marinade in red wine, oil, finely sliced carrots, crushed garlic, parsley, thyme and bay leaves for a few hours or longer.

Line the bottom of the 'daubiere' with two or three layers of thin slices of pork fat alternated with a little chopped onion, diced belly of pork and a little crushed garlic.

Put the mutton on top,seasoned with salt, pepper, thyme and powdered bay leaf. Place a large bouquet of parsley stalks with a little piece of dried orange peel in the middle of the meat.

Strain the marinade and pour over the meat adding beef stock to cover.

Cover and seal with flour and water paste or foil and slowly cook in the oven for five hours.

PRICE: £32.00:

The following day, dry the beef on a cloth, dredge with flour, lightly