Pot-au-Feu

Ingredients

• 2 lbs. ribs of beef
• 1 small cabbage
• 1 ordinary sized carrot
• 2 small white turnips
• 1 leek or onion
• 4 large potatoes
• 1 bay leaf
• 1/2 teaspoonful celery seeds
• 4 pints hot water
• 1/4 oz. salt
• 6 pepper corns

Method

1. 1

   Put the beef into a saucepan and cover with the hot water, add the salt and pepper.

2. 2

   Cover the saucepan and put it on the side of the fire, that it may come to the boil very slowly.

3. 3

   When boiling, skim with an iron spoon, cover, and simmer very slowly for 1.5 hours.

4. 4

   Prepare the vegetables; scald the cabbage, add it, the carrots, bay leaf, and celery seed; simmer for half an hour.

5. 5

   Then add the leek, turnips, and potatoes, and allow the whole to simmer for another hour.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 24. The excerpt below is the record exactly as published.

Pot-au-Feu. — Required: 2 lbs. ribs of beef; 1 small cabbage ; 1 ordinary sized carrot ; 2 small white turnips ; 1 leek or onion ; 4 large potatoes ; 1 bay leaf; ]/x teaspoonful celery seeds tied in a piece of muslin ; 4 pints hot water ; y oz. salt; 6 pepper corns

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