20. We now strain the soup into another stewpan.
21. We take the calf's head out of the cloth, and cut it
up in small and neat pieces.
22. We add the pieces of calf s head to the soup, also
two wine glasses of sherry, the dozen forcemeat balls, and
squeeze in through a strainer the juice of half a le7no✪ Mock Turtle Soupn.
23. We let the soup just come to the boil, and then pour
it in a hot soup tureen for serving.
1 88 National Training School for Cookery.
SOUPS.
Lesson No. 8.
POT-AU-FEU OR SOUP.
And use of Meat from which the Soup has been made.
Average cost of " Pot-au-feu" consisting of about five
quarts of soup, and a dish of meat with vegetables.
INGREDIENTS.
s. d.
4 lbs. of beef, or 4 lbs. of the meat off the ox
cheek 2 o
Sago or tapioca for soup o o|
J oz. salt, 2 turnips o 1
2 carrots o 1
2 leeks o 2
1 parsnip o 1
1 small head of celery o 3
2 or 3 sprigs of parsley o o|
1 cabbage o 1
1 bay-leaf, thyme and marjoram, and 1 onion,
stuck with 3 cloves o 1
Time required, about four hours.
Now we will show you how to make Pot-au-feu.
1. We put six quarts of water in a large pot.
2. We take four pounds of the sticking of beef, or four
pounds of the meat off the ox cheek, without any bone, tie it
up firmly into a shape with a piece of string, and put it
into the pot.
3. We put the pot on the fire to boil.
4. When the water is quite boiling we put in half an
ounce of salt✪ Pot-au-feu or Soup) and then move the pot to the side of the fire
to simmer.
5. We take two carrots, two leeks, two turnips % one parsnip,
one small head of celery, and wash them well in cold water.
6. We scrape the carrots and the parsnip, and cut them
in quarters with a knife.
Lessons on Making Soup, — Pot-atL-Feu or Soup. 189
7. We take the leeks and cut off the long green leaves, as
only the white pa7't is required.
8. We take the head of celery and cut off the green tops
of the leaves.
9. We tie the leeks, the celery, and the parsnip and carrot
together with a piece of string.
10. We take a cabbage, cut it in two, and wash it
thoroughly in cold water, and tie it firmly together with
string.
11. We should skim the Pot-au-feu occasionally with a
spoon.
12. When the Pot-au-feu has boiled very gently for one
hour, we add to it all the vegetables, except the cabbage.
13. We take one bay-leaf, a sprig of parsley, a sprig of
thyme, a sprig of marjoram, and tie them together with a
piece of string.
14. We put these herbs into the pot.
15. We take one onion, peel it, and stick three cloves in it.
16. We put the onion into the pot.
17. When the vegetables have been two hours in the pot
we put in the cabbage.
18. When the contents of the pot have simmered gently
for four hours, we take out the meat and put it on a hot dish.
19. We garnish the meat with the carrots, turnips, and
parsnips, and pour over it about half a pint of the liquor for
gravy.
20. We take out the cabbage and serve it in a hot vege-
table dish.
21. We strain the liquor through a colander or cloth into
a basin, and put it by to cool.
22. We do not remove the fat until the liquor is required
for use ; it keeps the air from it.
To make a soup of the liquor.
23. We put two quarts of the liquor in a saucepan, and
put it on the fire to boil.
19° National Training School for Cookery.
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20. We now strain the soup into another stewpan.
21. We take the calf's head out of the cloth, and cut it
up in small and neat pieces.
22. We add the pieces of calf s head to the soup, also
two wine glasses of sherry, the dozen forcemeat balls, and
squeeze in through a strainer the juice of half a le7non.
23. We let the soup just come to the boil, and then pour
it in a hot soup tureen for serving.
1 88 National Training School for Cookery.
SOUPS.
Lesson No. 8.
POT-AU-FEU OR SOUP.
And use of Meat from which the Soup has been made.
Average cost of " Pot-au-feu" consisting of about five
quarts of soup, and a dish of meat with vegetables.
INGREDIENTS.
s. d.
4 lbs. of beef, or 4 lbs. of the meat off the ox
cheek 2 o
Sago or tapioca for soup o o|
J oz. salt, 2 turnips o 1
2 carrots o 1
2 leeks o 2
1 parsnip o 1
1 small head of celery o 3
2 or 3 sprigs of parsley o o|
1 cabbage o 1
1 bay-leaf, thyme and marjoram, and 1 onion,
stuck with 3 cloves o 1
Time required, about four hours.
Now we will show you how to make Pot-au-feu.
1. We put six quarts of water in a large pot.
2. We take four pounds of the sticking of beef, or four
pounds of the meat off the ox cheek, without any bone, tie it
up firmly into a shape with a piece of string, and put it
into the pot.
3. We put the pot on the fire to boil.
4. When the water is quite boiling we put in half an
ounce of salt) and then move the pot to the side of the fire
to simmer.
5. We take two carrots, two leeks, two turnips % one parsnip,
one small head of celery, and wash them well in cold water.
6. We scrape the carrots and the parsnip, and cut them
in quarters with a knife.
Lessons on Making Soup, — Pot-atL-Feu or Soup. 189
7. We take the leeks and cut off the long green leaves, as
only the white pa7't is required.
8. We take the head of celery and cut off the green tops
of the leaves.
9. We tie the leeks, the celery, and the parsnip and carrot
together with a piece of string.
10. We take a cabbage, cut it in two, and wash it
thoroughly in cold water, and tie it firmly together with
string.
11. We should skim the Pot-au-feu occasionally with a
spoon.
12. When the Pot-au-feu has boiled very gently for one
hour, we add to it all the vegetables, except the cabbage.
13. We take one bay-leaf, a sprig of parsley, a sprig of
thyme, a sprig of marjoram, and tie them together with a
piece of string.
14. We put these herbs into the pot.
15. We take one onion, peel it, and stick three cloves in it.
16. We put the onion into the pot.
17. When the vegetables have been two hours in the pot
we put in the cabbage.
18. When the contents of the pot have simmered gently
for four hours, we take out the meat and put it on a hot dish.
19. We garnish the meat with the carrots, turnips, and
parsnips, and pour over it about half a pint of the liquor for
gravy.
20. We take out the cabbage and serve it in a hot vege-
table dish.
21. We strain the liquor through a colander or cloth into
a basin, and put it by to cool.
22. We do not remove the fat until the liquor is required
for use ; it keeps the air from it.
To make a soup of the liquor.
23. We put two quarts of the liquor in a saucepan, and
put it on the fire to boil.
19° National Training School for Cookery.