Pot-au-feu

Ingredients

• six pounds of beef
• four quarts of water
• a spoonful and a half of salt
• half a pound of liver
• two carrots
• four turnips
• eight young or two old leeks
• one head of celery
• two onions
• a piece of parsnip

Method

1. 1

   In a pot, combine beef and water, skim, and bring to a boil.

2. 2

   Add salt, liver, vegetables, and simmer for 4-5 hours.

3. 3

   Serve with bread and vegetables.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 18. The excerpt below is the record exactly as published.

Pot-au-feu. A soup which finds favor with all classes of society in France, rich and poor alike, as a tribute to its excellence and worth. It is to the French what roast beef and plum-pudding are to the English. No dinner in France is served without 20 STANDARD COOKERY. soup, and no good soup is supposed to be made without the pot-au-feu. The following is the recipe: Put in the pot-au-feu six pounds of beef, four quarts of water, set near the fire, skim; when nearly boiling, add a spoonful and a half of salt, half a pound of liver, two carrots, four turnips, eight young or two old leeks, one head of celery, two onions and one burnt, with a clove in each, and a piece of parsnip

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