Cassell's dictionary of cookery

the scum gradually rises, the osmazome (which is the most savory part of the meat) gently adds its unction to the broth, and the albumen (which is the muscular part producing the scum), exuding itself, rises to the sui-face. Thus by the simple process of having conducted her broth-pot by slow degrees, a relishing and nutritious broth has been obtained, and a piece of meat tender and palatable also. Such are the advantages of this truly chemical operation ; whilst in inconsiderately placing the pot over too quick a fire, the boiling is precipitated, the albumen coagulates and hardens ; the water prevented from penetrating the meat, the osmazome is hindered from disengaging itself, and thus nothing is obtained but a piece of meat hard in the eating, and a broth without taste or succulence; therefore the greatest masters direct those who are charged with the putting on of the stock-pots, to skim them slowly over a gentle fire, adding at intervals a little cold water, that the scum may rise more copiously ; these are the useful results that practice daily evinces to even the least skilful of the profession. It is sufficient to possess but a small share of sense to become quickly aware of these first principles of alimentary chemistry. — Careme. Pot-au-Feu, au Bain-Marie.— Put in an earthen pot three pounds of beef cut in slices, two pounds of fillet of veal, a loin of mutton, removing all the fat, a fowl coloured by roasting, and five pints of cold water. Add two carrots, a turnip, three leeks, and half a head of celery tied in a bundle, and a clove stuck in an onion. Cover the pot closely, and surround it with a rim of paste made rather soft and of fiour and water only. The paste should hermetically close the cover that the steam may be retained within. Place the pot within a stewpan four inches more in width containing water, and let it boil uninterruptedly for six hours. Be careful to add boiling water at intervals to the bain-marie, the ebullition of which will thus always remain the same. At the end of the six hours remove the paste from the cover, pass the broth through a silk sieve, and use it for soups and consommes. This is also a stock for a family, and nourishing for persons whose stomachs are impaired by fatigue, and it may be made more refreshing if, in making, two lettuces, a handful of sorrel and chervil, picked, washed, and tied in a bundle, are added. Pot-au-Feu, Household (a restorative broth). ^ — Put in an earthen pot sufficiently large four pounds of beef sliced, a good knuckle of veal, and a fowl half roasted. Add nearly three quarts of cold water, set it at the side of the fire, and skim gently. Add salt, two carrots, a turnip, three leeks, and half a head of celery tied in a bundle, and a clove stuck in an onion, and let it boil slowly for five hours without ceasing. Then take up the roots and trim them neatly ; taste the broth, using but little salt to flavour the soup; skim, add the roots to it, and serve. This is a healthy soup, and good in families where the nourishment of children is to be attended to. POT ( 639 ) POT