Chafing dish and casserole cookery

To serve cut the meat into equal portions and place it in the small pots together with the vegetables equally divided. Toasted bread cut into small slices and spread with marrowfat should be served separately with this dish. Note. — Some cooks add a fowl to the soup at the beginning, and use the fillet (breast portion) as a garnish. This makes the soup more tasty, but adds, of course, to the cost. IPot=au=iFeu Soup. This dish is as common to the French as roast beef is to the English. The pot-au-feu forms the favourite dish in many households in France, rich and poor alike, and its excellence and value as a sustaining food have been famed for several centuries past. This dish is usually prepared in an earthenware pot or “marmite.” Procure a piece of shoulder of beef, weighing about 5 lb., also 1 lb. of bones, an onion stuck with a clove, 1 leek, 2 carrots, 2 turnips, a small bunch of parsley, and a small cabbage. Break up the bones, tie up the meat with string, and put both into a soup pot or marmite ; fill up Casserole Cookery 49 with about four quarts of cold water, and add a little salt, then put it on the fire, and heat up slowly. Prepare the vegetables : scrape the carrots and cut in two-inch lengths, peel the turnips and cut in quarters ; wash and trim the cabbage, cut in four, or in two if very small, and tie up each piece with string ; wash and trim the leek and cut in three Remove all the scum from the stock as it rises and comes to the boil. When all the scum is removed, add the vegetables by degrees, including t h e bunch of parsley previously washed and earthenware soup-pot, or tied up. Skim marmite. again when the liquor is almost on the boiling point. Now add ten peppercorns, and six wholespice and a small blade of mace. Remove the pot to the side, put on the lid, and let it simmer — not boil — for about three hours. Cut some pieces of stale bread into thin slices, put them in the oven to dry, and place them in a soup tureen. Remove the fat, carefully season to taste, and serve the broth. The meat can be served separately on a dish, with the vegetables round it, or, if preferred, the vegetables can be cut into small slices and added to the soup. Bouillon, or Beef Bvotb. This is simply broth strained from the pot-aufeu ; it may be made richer by allowing it to simmer longer, but great care must be taken so that it does not become cloudy. Bouillon is often served with an egg beaten up. This is put in a D 50 Casserole Cookery soup basin, and the bouillon stirred on to it ; a little grated nutmeg and chopped parsley is sprinkled on top and then served hot. 36aKet> jftsb, 6 rat in Stple. (Poisson au Gratin.)