Beef Broth (Pot-au-Feu)

Ingredients

• three pounds of meat
• four quarts of water
• carrots
• turnips
• leeks
• celery
• parsley
• a bay-leaf
• a burnt onion

Method

1. 1

   Put your meat into cold water, set the pot on a good fire, salt and skim it carefully.

2. 2

   When the scum is removed, add the vegetables and simmer gently until the meat is done.

3. 3

   Six hours' simmering is sufficient, but longer is better.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 54. The excerpt below is the record exactly as published.

Beef Broth (Pot-au-Feu). [The Foundation of Fksh C'oolcrry.) Beef, which should always be chosen fresh-killed, makes- the best " pot-aii-feu " or broth. Veal is not so good, except in cases of sickness, as it is of a pale colour and weakens the broth. The same may be said of poultry. Pork broth is only useful in the making of split-pea soup. Put your meat into cold Avater, and set the pot upon a good tire ; salt and skim it carefully. When the scum is entirely removed, put in carrots, turnips, leeks, celery, parsley,. a bay-leaf, a burnt onion, and simmer — ah ! so gently — until the meat is quite done ; and you will have an excellent and wdiolesome beef soup. Next to the quantity and the quality of the meat, that which contributes most to the making of good broth is to take care that it cooks over a slow fire, with- out ceasing one minute. Six hours' simmering is sufficient to make a good soup, but a longer period is bettor. The pro- portion is three pounds of meat to four quarts of water

Cook this with the app: pantry check, scaling, and the assistant.