Pot au Feu

Ingredients

• one brisket of beef
• five pounds of short ribs of beef
• two gallons of cold water
• a handful of salt
• two whole carrots
• two turnips
• three stalks of leeks
• one stalk of celery
• one small head of Savoy cabbage
• two large onions

Method

1. 1

   Put in a pot one brisket of beef or five pounds of short ribs of beef, two gallons of cold water, and a handful of salt.

2. 2

   Bring slowly to a boil and skim well.

3. 3

   When boiling, add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed.

4. 4

   Bring to boiling point again, cover, and simmer slowly.

5. 5

   The vegetables will be done before the meat, so when they are cooked, remove them and throw out the bouquet garni.

6. 6

   Let the beef cook until very soft.

7. 7

   Cut the vegetables, with the exception of the onions, in thin slices; when the beef is done, strain the broth over the vegetables.

8. 8

   Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 56. The excerpt below is the record exactly as published.

Pot au feu Loin of pork, baker's oven style Mashed turnips Celery root and field salad Fancy ice cream Assorted cakes Coffee Fried whitebait. Wash the whitebait well and dry on a towel or napkin. Roll in milk, then in flour, and fry in very hot swimming lard, just enough to make them crisp. Lay them on a napkin, sprinkle with salt, and garnish with fried parsley and quartered lemons. Serve brown bread and butter sandwiches and sauce Tartar or remoulade. Pot au feu. Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt. Bring slowly to a boil and skim well, so the broth will remain clear. When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions

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