Pot au Feu

Ingredients

• four pounds of beef
• a peck of peas
• two carrots
• two turnips
• one parsnip
• two leeks
• a small piece of celery
• a bouquet garni
• two cloves
• one dessert spoonful of caramel
• two cabbages

Method

1. 1

   Take four pounds of beef and a few fresh bones or giblets.

2. 2

   Put them into a saucepan with four quarts of water.

3. 3

   Add a little salt and let it come slowly to the boil, skimming well.

4. 4

   Add two carrots, two turnips, one parsnip, and a bunch of leeks cut into quarters, a small piece of celery, a bouquet garni, and put them in.

5. 5

   Stick two cloves into an eschalot or clove of garlic.

6. 6

   Add one dessert spoonful of caramel.

7. 7

   Simmer very gently for two hours.

8. 8

   Add two cabbages nicely tied up and a little pepper, and simmer for another two hours.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 39. The excerpt below is the record exactly as published.

POT AU FEU. Ingredients. Eeef. Turnips. Sage. Celery. Bones. Parsnip. Eschalot. Cabbages. Carrots. Bouquet garni. Caramel. Cloves. 1. Take four pounds of beef, “ the silver side of Soups. the round is best,” and a few fresh bones or giblets. 2. Put them into a saucepan with four quarts of water. 3. Put in a little salt. 4. Let it come slowly to the boil and skim well. 5. Add two carrots, two turnips, one parsnip. 6. Tie in a bunch two leeks cut into quarters, a small piece of celery, a bouquet garni , and put them in. 7. Two cloves stuck into an eschalot or clove of garlic. 8. Put in one dessert spoonful of caramel or burnt sugar. 9. Simmer very gently two hours. 10. Add two cabbages nicely tied up, and a little pepper, and simmer another two hours. 1. Take a peck of peas

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