Pot-au-feu

Ingredients

• one pound and a half of lean beef
• three-quarters of a pound of lean veal
• one of veal bones
• sixpennyworth of fowl giblets
• half an ounce of salt
• three pints and a half of cold water
• five ounces of onion
• five ounces of carrot
• five ounces of turnip
• five ounces of leek
• one of celery
• a bouquet garni

Method

1. 1

   Cut the meat into inch squares, lay them at the bottom of a stockpot, sprinkle with salt, and cover with cold water.

2. 2

   Put over a low fire uncovered and bring slowly to boil, skimming carefully.

3. 3

   Brown the bones and giblets in the oven, then add them to the pot along with the washed and cut vegetables.

4. 4

   Simmer for three and a half hours, strain, cool, and remove the fat.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 79. The excerpt below is the record exactly as published.

Pot-au-feu, or beef bouillon, for eight basins^ worked out accordmg to the latest principles. Take one pound and a half of lean beef as fresh as possible ; three-quarters of a pound of lean veal, and one of veal bones chopped small ; also sixpennyworth of fowl giblets, which should be scalded and cut up small. Cut the meat into inch squares, lay them at the bottom of a stockpot, sprinkle with half an ounce of salt, and cover with three pints and a half of cold water ; put over a very low fire — uncovered — and bring very slowly to the boil, skimming carefully. While this is going on put the bones and giblets in a buttered baking-tin in the oven to brown, and when the broth has been thoroughly skimmed and allowed to come to the boil add them, also putting in — carefully washed and cut up — five ounces of onion, five of carrot, five of turnip, and five of leek, one of celery, and a bouquet garni

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