Pot-au-Feu

Ingredients

• 4. lbs. of brisket of beef
• the legs and neck of a fowl
• half a cabbage
• 2 leeks
• 1 large onion
• 2 carrots
• a bouquet-garni
• 1 dessert-spoonful of chopped parsley
• 4 cloves
• 12 peppercorns
• 1 tablespoonful of salt
• 1/2 lb. of French bread
• 6 quarts of cold water

Method

1. 1

   Put meat and water in a stock pot, bring to boil and skim.

2. 2

   Add cleaned vegetables and seasonings, simmer for 4 hours.

3. 3

   Serve with bread and vegetables.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 6. The excerpt below is the record exactly as published.

POT-AU-FEU (French family soup) llngredients. — 4. lbs. of brisket of beef, the legs and neck of a fowl, }4 a cabbage, 2 leeks, i large onion, 2 carrots, a bouquet-gami (parsley, thyme, bay-leaf), i dessert-spoonful of chopped parsley, 4 cloves, 12 peppercorns, i tablespoonful of salt, }/2 lb. of French bread, 6 quarts of cold water. Put the meat and water into a stock-pot or boiling pot ; let it come gently to boiling point, and skim well. Wash and clean the vegetables, stick the cloves in the onion, tie up the cabbage and leeks, and put all in with the meat. Add the carrots cut into large pieces, the bouquet-garni

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