apart at a touch, and the orange
and lemon peel should have
dissolved entirely into the sauce.
To serve, cut the carrots and
turnips into big strips, sprinkle
with fresh parsley and chopped
lemon peel and reheat slowly.
To serve cold remove all fat from
the sauce, reheat and then leave to
cool again.
BŒUF EN DAUBE À LA NIÇOISE
3 lb round of beef, 3 cloves of garlic, ½
lb salt streaky pork or un-smoked fat
bacon, ½ lb carrots, ½ lb stoned black
olives, 3 tomatoes, herbs. For the
marinade: ¼ pint of red wine, a
coffeecupful of olive oil, a small piece