Pot-au-feu

Ingredients

• Take three pounds of good rump beef
• three quarts of water
• one large carrot
• two turnips
• two leeks
• a head of celery
• two onions (stuck with four cloves)
• salt and pepper to taste

Method

1. 1

   Put beef into a saucepan with water, carrot, turnips, leeks, celery, onions, and seasonings.

2. 2

   Gradually warm until it simmers; do not allow it to boil fast.

3. 3

   Cook for five hours for best results.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 23. The excerpt below is the record exactly as published.

Take three pounds of good rump beef, or any part free from bone and not too fat, put it into a saucepan (or preferably an earthenware pot) with three quarts of water, one large carrot, two turnips, two leeks, a head of celery, two onions (stuck with fou'r cloves), three shallots, salt and pepper to taste; let it gradually warm up until it simmers — if once it is allowed to boil fast the whole will be spoiled, as the essence of success depends upon slow cooking. By this means the heat swells the muscular fibres of the beef and dissolves all the gelatinous substances that it contains into the broth ; you have then an excellent broth, with a piece of meat which is both tender and very palatable, and may be eaten hot or cold with or without the vegetables. On the other hand, if the liquor is allowed to boil, the albumen coagulates and hardens and the water is prevented from penetrating the meat, which becomes as hard as leather, and all the liquor without taste or succulence. The time occu¬ pied in cooking this pot-au-feu

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