Pot au Feu

Ingredients

• Any of the cheaper cuts of beef
• 1½ quarts cold water
• 2 carrots, quartered
• ½ parsnip (optional)
• 3 leeks
• 1 sprig thyme
• 1 onion
• 1 sprig of parsley
• 3 cloves
• 1 bay leaf
• 6-10 peppercorns
• 1 tablespoon salt

Method

1. 1

   Place meat in cold water over moderate fire and heat for 35-40 minutes without boiling.

2. 2

   Skim frequently.

3. 3

   Increase heat, add salt, and remove scum.

4. 4

   Cut leeks into finger lengths, wind with thread, pierce onion with cloves, and add with remaining ingredients.

5. 5

   Skim again when vegetables begin to cook.

6. 6

   Reduce heat, cover, and keep barely at boiling point until done.

7. 7

   Taste during last half-hour and adjust salt.

8. 8

   Remove meat and vegetables, skim fat from soup, strain, and reheat.

9. 9

   Serve over toasted or fried bread.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 53. The excerpt below is the record exactly as published.

POT AU FEU Any of the cheaper cuts of beef will serve, but rump and shoulder are the preferred pieces, with a length of marrow bone to give rich- ness. Rump takes the longest cooking, approximately one third more time than brisket, or other cut from the fore quarter of the animal. For each 2 pounds of beef: lyi QUARTS COLD WATER 2 CARROTS, QUARTERED SALT yi PARSNIP (oPTIONAL) . 3 LEEKS I SPRIG THYME I ONION I SPRIG OF PARSLEY 3 CLOVES I BAY LEAF 6-IO PEPPERCORNS Place meat in cold water over moderate fire and heat 35-40 minutes without allowing it to reach boiling point. Skim every few minutes. Increase heat and add i tablespoon salt

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