Pot-au-Feu

Ingredients

• a piece of fresh beef weighing six pounds
• about a pound of bones
• a saucepan holding six quarts, fill it up with enough rain-water
• an ounce of salt
• a salt-spoonful of whole pepper
• a salt-spoonful of allspice
• one onion stuck with three cloves
• one leek
• three carrots of average size cut in two-inch lengths
• two turnips of average size each cut in four
• a bouquet garni (bunch of herbs)

Method

1. 1

   Tie up the meat with tape.

2. 2

   Put the bones in the saucepan first, then the meat, and cover with cold water.

3. 3

   Put on the fire, add salt, and bring to a boil.

4. 4

   Skim off the scum, then add the vegetables at intervals.

5. 5

   Simmer gently for 3-4 hours.

6. 6

   Strain the broth, skim off the fat, and serve with vegetables.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1343. The excerpt below is the record exactly as published.

pot-au-feu, and skim with a perforated spoon. Do both three times. Wipe POT ( 638 ) POT the edges of the pot carefully; then add the vegetables as mentioned above, and as soon as the pot begins to boil put it on the side of the fire, and simmer very gently — five hours for the great pot-au-feu, and three hours for the smaller. Never let the boiling be rapid ; never let it fail to simmer. Take the meat out, and place it on a dish. Taste the soup, and if not salt enough, add a little salt when in the tureen. Skim ofl; the fat, strain off the soup, add a little burnt sugar to colour it five minutes before serving, and send up the meat with the vegetables arranged round it. This soup will serve as the stock for almost any soup that is desired. — Food Journal. Pot-au-Feu (another way). — " The pot-au- feu," says Mr. Buckmaster, " is an economical and wholesome dish, and is well-suited either to a large or small family. It is the standard dish of all classes in France, and the origin of beef stock." Mr. Buckmaster's recipe for making l)ot-au-feu and bouillon is as follows : — Take a jnece of fresh beef weighing six pounds, and about a pound of bones. Tie up the meat neatly with tape or string. Put all into a saucepan holding six quarts, fill it up with enough rain-water to cover well both meat and bones, and set the pan on the fire. Carefully remove the scum as it rises, and do not let the liquid boil. At intervals add small quantities ■of cold water, which will have the effect of checking the ebullition and helping the scum to rise. When the scum is all removed, put in an ounce of salt, a salt-spoonful of whole pepper and allspice, one onion stuck with three cloves, one leek, three carrots of average size cut in two-inch lengths, two turnips of average size each cut in four, and a bouquet garni (bunch of herbs)

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