Mirepoix is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic fried mix of diced vegetables, bacon and spices finished in red wine or brown stock that's typically used as the flavouring foundation for sauces or game soups. The full recipe is presented here and I hope you enjoy this classic British version of: Mirepoix.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Mirepoix that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 300.—MIREPOIX, OR FOUNDATION FOR FLAVOURING SAUCES. OR GAME SOUPS.
Take red carrots, onions, celery, parsley-roots, shallots, raw ham or bacon, cloves, mace, and peppercorns; of each relative proportions—according to the quantity required for any given purpose : fry altogether with some butter in a stewpan, stirring occasionally until the ingredients attain a brownish hue ; then add a little wine and stock ; boil gently for a quarter of an hour, and use this preparation, as herein directed, for game soups, &c.
Modern Redaction
Ingredients:
2 carrots, finely diced
1 onion, finely diced
2 celery sticks, finely diced
4 parsley roots, scrubbed and finely diced
2 shallots, finely diced
100g bacon, finely diced
1/4 tsp ground mace
1 tsp whole cloves
2 tsp black peppercorns
2 tbsp butter
100ml red wine or brown stock
Method:
Heat the butter in a pan then add the carrots, onion, celery, parsley, shallots, bacon and spices. Fry gently, stirring occasionally, until the mixture is golden brown in colour (about 15 minutes).
Add the wine or stock, bring to a boil and cook gently for 15 minutes. Use this mixture as the base for game soups and stews.
