Pot au Feu and Bouilli

Ingredients

• 4 lbs. of Beef
• 2 Leeks
• 2 Parsnips
• 2 lbs. of Bones
• 2 Carrots
• 2 Turnips
• 2 Onions
• Celery
• Bouquet garni

Method

1. 1

   1.

2. 2

   Take a piece of fresh beef, weighing 4.5 lbs., and 2 lbs. of broken bones.

3. 3

   2.

4. 4

   Tie up the meat neatly with string.

5. 5

   3.

6. 6

   Put all into a large saucepan.

7. 7

   4.

8. 8

   Add filtered rain-water to cover the meat and bones.

9. 9

   5.

10. 10

    Set it over the fire.

11. 11

    6.

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    Let it come near to boiling without boiling.

13. 13

    7.

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    Remove the scum that rises.

15. 15

    8.

16. 16

    Add half a pint of cold water to make five quarts of broth.

17. 17

    9.

18. 18

    Add whole pepper, allspice in a muslin bag, salt, and onion stuck with cloves.

19. 19

    10.

20. 20

    Add carrots cut in lengths, then turnips and bouquet garni.

21. 21

    11.

22. 22

    Simmer gently for 3-4 hours.

23. 23

    12.

24. 24

    Remove meat and bones, skim fat, add sugar, and serve over toasted bread.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 38. The excerpt below is the record exactly as published.

POT AU FEU AND BOUILLI. TO MAKE FIVE QUARTS. Ingredients. 4 lbs. of Beef. 2 Leeks. 2 Parsnips. 2 lbs. of Bones. 2 Carrots. 2 Turnips. 2 Onions. Celery. Bouquet garni

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