Bouillon or Pot-au-feu

Ingredients

• One unit of beef cut into thin slices
• 2 units of water
• a whole carrot
• a whole turnip
• a whole onion
• a little sugar
• a little butter
• a slice of bread

Method

1. 1

   Lightly fry the slices of meat in a little butter, add a quarter of the water, and boil quickly to a glaze.

2. 2

   Add the rest of the water, and simmer for four hours.

3. 3

   Half-an-hour before serving, add some sliced lettuce leaves and celery.

4. 4

   Toast a slice of bread, cut into strips, pour the soup over it, meat and all, and serve.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 165. The excerpt below is the record exactly as published.

Bouillon or Pot-au-feu. — One unit of beef cut into thin slices, 2 units of water. For 2 pound unit add a whole carrot, turnip, and onion, savoury herbs, and a little sugar. Lightly fry the slices of meat in a little butter, add a quarter of the water, and boil quickly to a glaze. Add the rest of the water, and simmer for four hours, rialf-an-hour before serving add some sliced lettuce leaves and celery. Toast a slice of bread

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