Pot au Feu

Ingredients

• 3 lb. meat
• 6 quarts water
• 1 head of cabbage
• 1 parsnip
• 2 carrots
• 2 turnips
• 3 or 4 leeks and onion
• 3 tablespoonsful Florador, sago, or vermicelli

Method

1. 1

   Take out the bone, tie up the meat, put it in the saucepan with the water and 1 teaspoonful of salt.

2. 2

   Bring to the boil, and skim well for 1 to 1.5 hours.

3. 3

   Add the vegetables according to the time they require cooking, the head of cabbage requiring half an hour, etc.

4. 4

   Stick one onion with cloves, and roast one to colour the soup.

5. 5

   It should cook altogether 4 hours steadily.

6. 6

   Remove the meat and garnish it with the vegetables.

7. 7

   Add the Florador, sago or vermicelli to the soup 10 minutes before serving.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 9. The excerpt below is the record exactly as published.

POT AU FEU. 3 lb. meat to 6 quarts water. 1 head of cabbage. 1 parsnip. 2 carrots. 2 turnips. 3 or 4 leeks and onion. 3 tablespoonsful Florador, sago, or vermicelli

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