Pot au Feu

Ingredients

• six pounds of good fresh beef
• four quarts of fresh cold water
• a teaspoon of salt
• some pepper
• half a pound of liver cut in pieces
• two or three large carrots
• four turnips
• eight young onions
• a head of celery
• a parsnip well cut up
• six potatoes
• a bunch of sweet herbs

Method

1. 1

   Cut the beef and pour cold water over it in a pot.

2. 2

   Set over fire, skim when it simmers, then add salt, pepper, and liver.

3. 3

   Add carrots, turnips, onions, celery, parsnip, potatoes, and herbs.

4. 4

   Boil slowly for six hours.

5. 5

   Serve over slices of bread.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 43. The excerpt below is the record exactly as published.

pot au feu soon after breakfast and puts the ingredients gradnally in the pot. Thns by the end of the day and the independent cooking of the ordinary fire of the kitchen she has her most nutritious, tooth- some, and substantial meal. One way to make it is this : For a large pot au feu take six ponnds of good fresh beef, cut it up and pour on it four quarts of fresh cold water, set it over the fire, skim it when it simmers, and after it has come to a boil add a teaspoon of salt, some pep- per, and half a pound of liver cut in pieces. Then add two or three large carrots, either sliced or grated, four turnip«9 pared and quartered, eight young onions peeled and sliced in thin fllices, two of the onions roasted whole, a head of celery cut up, a parsnip well cut up, six potatoes hand-sliced and quartered, tomatoes in season, and in short any appetizing vegetable. A bunch of sweet herbs

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