Pot-au-Feu, au Bain-Marie

Ingredients

• three pounds of beef cut in slices
• two pounds of fillet of veal
• a loin of mutton
• a fowl coloured by roasting
• five pints of cold water
• two carrots
• a turnip
• three leeks
• half a head of celery tied in a bundle
• a clove stuck in an onion

Method

1. 1

   Combine all ingredients in an earthen pot, cover tightly with paste, and place in a stewpan with water.

2. 2

   Boil for six hours, adding boiling water as needed.

3. 3

   Strain the broth through a silk sieve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1345. The excerpt below is the record exactly as published.

Pot-au-Feu, au Bain-Marie.— Put in an earthen pot three pounds of beef cut in slices, two pound;? of tiUet of veal, a loin of mutton, removing all the fat, a fowl coloured by roasting, and five pints of cold water. Add two carrots, a turnip, tlu-ee leeks, and haK a head of celery tied in a bundle, and a clove stuck in an onion. Cover the pot closely, and surround it with a rim of paste made rather soft and of fiour and water only. The paste should hermetically close the cover that the steam may be retained within. Place the pot within a stewpan four inches more in width containing water, and let it boil uninter- ruptedly for six houi's. Be careful to add boil- ing water at intervals to the bain-marie, the ebullition of which wiU thus always remain the same. At the end of the six hours remove the paste from the cover, pass the broth through a silk sieve, and use it for soups and consommes. This is also a stock for a family, and nourisliing for persons whose stomachs are impaired by fatigue, and it may be made more refreshing if, in making, two lettuces, a handful of sorrel and chervil, picked, washed, and tied in a bundle, are added. Pot-au-Feu, Household (a restorative broth). ^ — Put in an earthen pot sufficiently large four poimds of beef sliced, a good knuckle of veal, and a fowl half roasted. Add nearly three quarts of cold water, set it at the side of the fire, and skim gently. Add salt, two carrots, a turnip, three leeks, and half a head of celery tied in a bundle

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