Pot-au-Feu

Ingredients

• 3 pounds of fresh beef
• about a pound of bones
• 2 quarts of soft water
• ounce of salt
• 4 saltspoonful of whole pepper and allspice
• 1 onion stuck with 3 cloves
• 1 leek
• 2 carrots cut in 2-inch lengths
• 1 turnip cut in 4
• a small bunch of herbs
• a small teaspoonful of pounded loaf sugar

Method

1. 1

   Tie up meat with tape, put into a saucepan with water, remove scum, add cold water as needed.

2. 2

   When scum is removed, add salt, pepper, onion, leek, carrots, turnip, and herbs.

3. 3

   Simmer for 3-4 hours.

4. 4

   Strain broth, add sugar, boil, and pour over toasted bread.

5. 5

   Serve meat garnished with vegetables.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

2 quarts of soft water, a little lean bacon, or roast beef bones, wash 1 head of celery, cut it and put it in with a turnip, boil it till reduced to 1 quart ; then work it through a colander with a wooden spoon, mix a little flour and water, and boil it well in the soup. Add cayenne pepper, dried mint, and salt to taste ; cut a slice of bread in small dices, fry them a light brown, put them in a dish, and pour the soup upon it. The liquor in which beef or any other meat has been boiled may be used instead of water, and will produce a greater quantity of soup. Pea Soup (2). — Another way is to use Messrs. Symington’s well- known pea-flour. In its preparation the deleterious agent of the pea — the fixed air — is displaced, and soup prepared by it is not only nutritious, but its digestibility is greatly increased. It is sold in tins, from which as much is taken as may be necessary. Mix with as much meat stock 44 ENGLISH AND FRENCH COOKERY. as will make a paste ; stir, and add the broth or soup to the thickness required. Season with pepper, salt, and green or dried mint. A delicious soup may be made instantly with pea-flour, by adding a small quantity of Liebig’s extract of meat flavoured with salt and pepper. 2 ounces of the pea-flour will thicken 1 quart of stock. From the same source may be procured a pea-soup preparation. This contains all the ingredients for a dish of soup, viz., herbs, seasonings, and extract of meat. All that is required is the water and boiling a few minutes. Pot-au-Feu. — Take 3 pounds of fresh beef and about a pound of bones ; tie up the meat neatly with tape or string ; put all into a saucepan holding 2 quarts, fill it up with enough soft water to cover, and set on the fire. Carefully remove the scum as it rises, and do not let the liquid boil. At intervals add small quantities of cold water. When the scum is all removed, -add \ ounce of salt, 4 saltspoonful of whole pepper and allspice, 1 onion stuck with 3 cloves, 1 leek, 2 carrots cut in 2-inch lengths, 1 turnip cut in 4, and a small bunch of herbs. Skim and simmer gently for 3 or 4 hours. In season : 4 head of celery cut in 2-inch lengths, and a parsnip may be added. When about to serve, strain the broth, add a small teaspoonful of pounded loaf sugar

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