Pot-au-Feu

Ingredients

• 3 lbs. Leg of Beef
• 2 quarts Water
• 1 fagot of Herbs
• Salt and Pepper
• 2 Onions
• 2 Carrots
• 2 Turnips
• 1 doz. Peppercorns

Method

1. 1

   Tie the meat into a nice shape, put it into cold water, bring slowly to boil, and remove scum.

2. 2

   Add vegetables, herbs, and peppercorns; simmer for five hours.

3. 3

   Serve the liquor as soup with vegetables and toast.

4. 4

   Serve the meat with remaining vegetables.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 177. The excerpt below is the record exactly as published.

1 doz. Peppercorns . 2 Turnips , 1 Carrot . 1 Onion Pieces of Stale Bread . Total Cost— Is. \d. Time— Three Hours and a Half. This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a saucepan ; when it boils put in a pound of bacon neither too lean nor too fat. Let it boil slowly for one hour. The bacon must be well washed and scraped before cooking, and when it boils skim the pot thoroughly. Well wash the cabbage and soak it in hot water for half an hour. Take all the water away and put the cabbage into the saucepan with the bacon and vegetables cut up, and the peppercorns tied in a piece of muslin ; let them simmer together for two and a half hoursy take up the cabbage, and cut it into quarters. Take one quarter and cut it into small pieces and put it into a soup COOKERY RECIPES, ^c. 271 tureen. Cut some stale pieces of bread into thin slices and lay on the top, pour over the boiling liquor, and serve. Dish the bacon, pull off the rind, and put the rest of the cabbage round the dish. ITALIAN SOUP. 2 oz. Macaroni 2 quarts Water or Pot Boilings 3 Tomatoes .... 1 oz. Butter . . . . 2 oz. Cheese Rind . nd. ■\\d. Total Cost— 3(Z. Time— Half an Hour. Put the water or stock on to boil, and when it boils put in the macaroni and boil from twenty-five to thirty minutes. "While it is boiling grate up a dry piece of cheese. Put the tomatoes into boiling water and remove the skin, slice them up and put them into a saucepan with the butter and some pepper and salt, and cook them for a few minutes. When the macaroni is soft, cut it into pieces one inch long, put a layer of tomatoes at the bottom of the soup tureen, then a layer of grated cheese, then one of macaroni ; repeat this until all the materials are used up, pour over it boiling the liquor in which the macaroni has been cooked, cover down for a few minutes, and serve. POT -AU- FEU. 3 lbs. Leg of Beef 2 quarts "Water 1 fagot of Herbs Salt and Pepper 2 Onions 2 Carrots 2 Turnips 1 doz. Peppercorns Total Cost— 7^<^. U. )\^d. Time— Five Hours. Pot-au-feu is the national dish of France ; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is ; in fact, in this lies the 272 THE AST OF LURING IN AUSTRALIA. whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum ; peel and slice up the vege- tables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin ; bring to simmering point, and keep it so for five hours. The liquor can then b3 served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad. \d. •\\d. VERMICELLI SOUP. 1 oz. Vermicelli Vegetables and Saffron 2 quarts Bone Stock . Total Cost— 2c?. Time— One Hour. The stock for this soup should be good and in a strong jelly when cold. Put it into a saucepan with three or four threads of saffron, an onion or leek stuck with six cloves, 1 doz. white peppercorns and some salt, and boil all together for half an hour ; then strain out the vegetables and put it back into the saucepan. It should be of a bright straw colour ; if it is not, a thread more saffron may be added before straining. Put in the vennicelli broken small, and simmer for twenty minutes ; it is then ready to serve. MULLIGATAWNY SOUP 2 quarts Stock . 1 Apple 1 Onion 1 Carrot . J oz. Curry Powder 1 oz. Flour 1 oz. Butter Total Co^i—U. ■ \d. Id. Id. One Hour. COOKERY EECrPES, #c. 273 The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and caiTot, and fiy them in the butter ; sprinkle over the curry powder and flour and brown that too ; pour over the boiUng stock and stir until It boils up, simmer gently for one hour, then rub through a sieve and return to the saucepan. Bring to the boil, flavour with salt and lemon juice. Pour into a warm tureen and serve. Send well-boiled rice to the table with this soup. r- FRENCH SOUP. 3 Potatoes "j 3 Carrots \\\d. 2 Turnips J 2 quarts Bone Stock . . . "j Pepper L^ 2 Onions [ * \ stalk Celery J 1 oz. Butter Id. 1 teaspoonful Sugar . . •! ij Salt J 3*- Total Cost— 4cZ. Time— One Hour. Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sAveat for five minutes. Pour over the boiling stock and stir until it boils ; boil slowly for an hour, then rub through a sieve. If it is too thick, reduce it with a little more stock or milk, return to a saucepan, and brmg to the boil. When tomatoes are in season slice up two with the other vegetables ; these will make the soup a good colour and improAe the flavour. SAGO SOUP. 3 oz. Sago \d. 1 pint Milk 2\d. 2 quarts Bone Stock 1 Leek . Salt and Pepper

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