Petite Marmite

Ingredients

• 2 lb. of rump or plate of beef
• 1 small piece of marrow-bone
• half an ox-tail
• 3 quarts of water
• 2 carrots
• 1 turnip
• 1 leek
• half-stick celery
• half small cabbage
• 1 bay-leaf
• 2 cloves
• 12 peppercorns
• and salt

Method

1. 1

   Wipe the meat, cut the ox-tail into small joints, put these in a stoneware marmite with the water, and let come slowly to the boil, removing the scum as it rises.

2. 2

   Have the vegetables trimmed, cleansed, and pared, cut the carrots and turnips into convenient shapes, add these with the bay-leaf and peppercorns to the soup, and let the whole simmer gently for about 2 hours.

3. 3

   Add salt to taste during the process of cooking.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

petite marmite cooked in stoneware is far more pal- atable, and for this reason this mode of cooking is especially recommended. Petite marmite is so typi- cally French that no other equivalent has as yet been found. It is a kind of soup usually served in little earthenware pots, which just hold enough for one 48 Casserole Cookery person, but in some places it is sent to table in the actual pot In which it is cooked. Recipe. The following ingredients will make a dish sufficient for eight to ten persons : 2 lb. of rump or plate of beef, 1 small piece of marrow- bone, half an ox-tail, 3 quarts of water, 2 carrots, 1 turnip, 1 leek, half-stick celery, half small cabbage, 1 bay-leaf, 2 cloves, 12 peppercorns, and salt

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