Pot-au-Feu

Ingredients

• three quarts of water
• two pounds of beef cut in slices
• a fowl partially roasted
• a knuckle of veal
• a little salt
• two carrots
• two turnips
• two leeks
• a few branches of celery
• an onion stuck with two cloves

Method

1. 1

   Put into a saucepan three quarts of water, two pounds of beef cut in slices, a fowl partially roasted, a knuckle of veal, and a little salt.

2. 2

   Simmer gently, and as soon as boiling begins, skim carefully.

3. 3

   Add two carrots, two turnips, two leeks, a few branches of celery, an onion stuck with two cloves, and boil for four hours.

4. 4

   Drain your vegetables carefully, remove every particle of grease from your soup, strain, pour it over your vegetables, and serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 2. The excerpt below is the record exactly as published.

Pot-au-Feu. Put into a saucepan three quarts of water, two pounds of beef cut in slices, a fowl partially roasted, a knuckle of veal, and a little salt. Simmer gently, and as soon as boiling be- gins, skim carefully. Add two carrots, two turnips, two leeks, a few branches of celery, an onion stuck with two cloves

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