[Sca-cooks] Daube/ Duba?

[Terry Decker]

Take a look at the "daudine" recipes in Du Fait de Cuisine.

Bear


----- Original Message ----- 

I've been reading "A history of the German
language" by Young and Gloning.  On pg 187-189,
he translates "in ein Duba zurichten" as "à la
daube [in a certain sharp and seasoned sauce]".
No offense to Dr Gloning, while this is perhaps a
fine translation for a linguistics book, but I'm
dubious about it as a historic recipe.

OED says about "daube"   Etymology:  French.  A
braised meat (usu. beef) stew with wine, spices,
etc. So à la daube, en daube: stewed or braised.
Is "daube" period?  The earliest mention is 1723,
but that only considers the use in English.
French cruisine isn't my strong area.

Is there evidence that an Austrian "Duba" is related to French "à la daube"?
Is it a sauce, a way of braising, or perhaps a type of pan.


Rumpolt has a menu item for "Inneduben" and four
recipes for "Duba", one says it is a dish for
Austrians.  None of them seem to match the
definition of daube very well.

Ranvaig