Pot-au-Feu

Ingredients

• six pounds of beef
• three-quarters of a pound of mixed vegetables
• three small spoonfuls of salt
• one of pepper
• one of sugar
• eight pints of water

Method

1. 1

   Put the beef cut into two or three pieces in a saucepan.

2. 2

   Add mixed vegetables cut into good-sized pieces, salt, pepper, sugar, and water.

3. 3

   Let it boil gently for three hours, remove the fat, add crusts of roll or slices of bread, and serve.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 4. The excerpt below is the record exactly as published.

POT-AU-FEU. 5 bones into small pieces ; add the water, and heat slowly ; add the seasoning, and simmer five hours. Boil down to three pints ; strain, remove the fat, and season with salt and pepper. Serve in cups at lunch- eons, evening companies, etc. Boil one onion, half a carrot, and half a turnip, with it if you like. — The Boston Cook-Book : Mrs. D. A. Lincoln. Roberts Brothers , Pubs. {By per.) Pot-au-Feu. Put in a saucepan six pounds of beef (bones in- cluded), cut into two or three pieces ; three-quarters of a pound of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, and celery with its leaves left on, all cut in good-sized pieces ; three small spoonfuls of salt, one of pepper, and one of sugar ; add eight pints of water

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