Petite Marmite

Ingredients

• 6 pounds of beef
• the shin bone
• an old chicken
• 2 large carrots
• 2 leeks
• 2 turnips
• 3 cloves
• a bay leaf
• 1 gallon of water
• 1 cup of sliced carrots, turnips, or string beans
• 4 slices of toasted bread

Method

1. 1

   Cut up beef, shin bone, chicken, carrots, leeks, and turnips.

2. 2

   Add spices and water, bring to a boil, skim, and simmer for 8 hours.

3. 3

   Strain and use the stock for soup, adding sliced vegetables and toasted bread before serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 6. The excerpt below is the record exactly as published.

PETITE MARMITE. This is the national soup of France, and just now very fashionable in first-class restaurants. It is always served in the earthen pot in which it is cooked, set on a fancy plate. Each mouthful should convey a distinct taste of a separate vege- table. The marmites are sold at the crockery stores in the French quarter, but an ordinary earthen With a Saucepan over the Sea Boston bean pot will answer equally well to serve it in. The stock can be first cooked in a lai^e kettle, used for soups, every day* Cut up 6 pounds of beef and the shin bone, an old chicken, — which can be used for croquettes or salad, — 2 large carrots, 2 leeks, and 2 turnips. Add 3 cloves, a bay leaf, some parsley, thyme, and sweet marjoram, i gallon of water. Bring it to a boil, skim it, and let it simmer 8 hours. Take off the fat, clarify it, and use it for frying or braising. Add salt and pepper sparingly, set it away overnight, after straining it. To i quart of this, heated in the earthen pot, add i cup of sliced carrots, tur- nips, or string beans, cut thin and cooked. Also 4 slices of toasted bread

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