Pot au Feu

Ingredients

• 6 or 7 pounds of silver side of the round of beef
• 5 quarts of cold water
• 5 turnips
• 6 carrots
• 1 leek
• 2 parsnips
• 2 large onions
• 1 good bunch of parsley
• 1 head of celery
• 6 cloves
• a few peppercorns
• 1 ball of browning
• about 2 tablespoonfuls for this quantity

Method

1. 1

   Put in a large saucepan the beef and cold water.

2. 2

   Skim carefully before boiling.

3. 3

   Add vegetables and seasonings, then simmer slowly for 5-6 hours.

4. 4

   Strain before serving.

Nutrition per serving

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 5. The excerpt below is the record exactly as published.

Pot au feu. Put in a large saucepan 6 or 7 pounds of silver side of the round of beef, 5 quarts of cold water. Before it begins to boil, skim it very carefully. When all the scum has been removed, add 5 turnips, 6 carrots, 1 leek, 2 parsnips, 2 large onions, 1 good bunch of parsle}'-, 1 bead of celery, 6 cloves, a few peppercorns, 1 ball of browning, salt to taste (about 2 tablespoonfuls for this quantity) ; simmer very slowly for 5 or 6 hours. Be- fore using, strain through a hair sieve. The beef is good hot or cold, but especially cold. This soup ought to be 'perfectly clear. If it is not so, it is either because some of the scum has not been removed, or principally because the soup has been allowed to hoil. If the beef is used hot, serve a piquante or tomato sauce with it, or thicken a little of the soup and serve that. The vegetables can be chopped, pressed into a mould, and turned out cold with a mayonnaise sauce. 2. — English Clear Soup. 3 to 4 pounds of gravy beef Cut the meat into pieces, and fry them in a little butter to colour them ; SOUPS. 11 put them into 3 or 4 quarts of cold water, let them simmer, and skim carefully. When no scum is left, put into the saucepan 2 carrots, 2 turnips, half a head of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades of mace, some peppercorns, and salt to taste. Simmer gently from 6 to 8 hours, strain through a hair sieve. Wlien cold, skim off any fat there may be. N.B. — Soup made in this manner should be perfectly clear. If a cook requires to “ clear ” her soup, as some do, with whites of eggs, etc,, it is only because she has not taken sufficient care at first with it. Her souj;> must simmer, and never boil. If once it boils, it will become thick and muddy. 3. — Francatelli’s Bonne Femme Soup. Chop up finely 1 cucumber, 4 lettuces, 1 onion, 1 handful of chervil ; place these in a small saucepan with 2 ounces of butter, a little nutmeg, pepper, and salt ; simmer gently for about 10 minutes, then add a tablespoonful of flour; moisten with 3 pints of veal stock, stir over the fire until the soup boils, then set it on one side to simmer ; now stir into it very care- fully 6 yolks of eggs, half a pint of cream, and a small dessert-spoonful of sugar, N.B. — Some may think this soup an expensive one. It need not be so if the housekeeper will arrange to have for the previous day’s dinner a boiled knuckle of veal, or a dish of calves’ feet — 2 are sufficient— as the 12 WHOLESOME COOKERY. water in which they have been boiled is the proper stock for this soup. She can also arrange that her sweet, the clay she requires the soup, should he one necessitatiug whites of eggs. 4. — Macedonian Soup. Put at the bottom of a stewpan 2 slices of ham or a piece of lean bacon, then 2 carrots, 2 potatoes, 2 turnips, 2 onions, 1 head of celery

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