Pot-au-Feu

Ingredients

• Four pounds of Beef
• Two ounces of Sago, or Tapioca for the Soup
• Half ounce of Salt
• two Turnips
• two Carrots
• two Leeks
• one Parsnip
• one small head of Celery
• Two or three sprigs of Parsley
• One Cabbage
• One Bay-leaf
• Thyme
• Marjoram
• one Onion
• three Cloves

Method

1. 1

   Put six quarts of water into a large pot, tie the meat in shape and put it in.

2. 2

   When boiling, add salt.

3. 3

   Wash the vegetables, cutting the green off the leeks and celery.

4. 4

   After one hour of gentle boiling, add all vegetables except cabbage, tie the herbs together and add them.

5. 5

   Peel the onion, stick cloves into it, and add it to the pot.

6. 6

   After five hours of boiling, cut the cabbage in half, wash it, tie it, and add it to the pot.

7. 7

   Simmer for one hour, then dish the meat and garnish with vegetables.

8. 8

   Strain the liquor to cool and remove fat.

9. 9

   For soup, boil two quarts of liquor, stir in sago, and boil for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 31. The excerpt below is the record exactly as published.

Pot-au-Feu. Ingredients. Four pounds of Beef. Two ounces of Sago, or Tapioca for the Soup. Half ounce of Salt, two Turnips. Two Carrots, two Leeks. One Parsnip, one small head of Celery. Two or three sprigs of Parsley. One Cabbage. One Bay-leaf, Thyme, Marjoram, one Onion, three Cloves

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