Croute au Pot

Ingredients

• Put a well-washed 3-lb. piece of short ribs of beef
• 3 quarts of cold water
• 2 leeks
• 1 stalk of celery
• 1/2 turnip
• 1 large onion
• piece of cabbage as large as an egg
• salt

Method

1. 1

   Boil the beef in cold water for 1 hour, skimming well.

2. 2

   Add salt, leeks, celery, turnip, onion, and cabbage.

3. 3

   Boil until everything is well done.

4. 4

   Put meat and vegetables in a tureen, add strained broth, and serve with croutons.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 26. The excerpt below is the record exactly as published.

Croute au Pot. Put a well-washed 3-lb. piece of short ribs of beef in 3 quarts of cold water. Boil for 1 hour, skimming well; then add salt, 2 leeks, 1 stalk of celery, I/2 turnip, 1 large onion, and piece of cabbage as large as an egg

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