Pot-au-feu

Ingredients

• Two pounds of Beef
• One Parsnip
• One Turnip
• One Carrot
• Half a small Cabbage
• One Onion
• Two Cloves
• One Leek
• One ounce of Sago or Tapioca
• Two sticks of Celery
• Two sprigs of Parsley
• One Bay-leaf
• Sweet Herbs
• Pepper
• Salt

Method

1. 1

   Put two quarts of water into a saucepan with the meat and half a teaspoonful of salt.

2. 2

   When boiling, skim well.

3. 3

   Simmer for one hour, add all the vegetables except the cabbage, also cloves and herbs.

4. 4

   Boil for two hours.

5. 5

   Tie the cabbage together and add this.

6. 6

   Simmer for one hour to cook the cabbage.

7. 7

   Dish the meat and garnish with the vegetables; serving the cabbage separately.

8. 8

   Strain liquor, cool, and remove the fat.

9. 9

   Return to saucepan, add the sago, and boil fifteen minutes, stirring all the while.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 2. The excerpt below is the record exactly as published.

Pot-au-feu. Ingredieiits. Two pounds of Beef. One Parsnip. One Turnip. One Carrot Half a small Cabbage. One Onion and two Cloves. One Leek. One ounce of Sago or Tapioca. Two sticks of Celery. Two sprigs of Parsley. One Bay-leaf, Sweet Herbs. Pepper and Salt

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