Pot-au-Feu

Ingredients

• 4 lbs. shin or round of beef
• 4 qts. cold water
• 2 carrots
• 1 turnip
• 1 parsnip
• 3 or 4 sticks of celery
• 3 or 4 leeks
• A bunch of herbs
• 1 small cabbage
• 20 black peppercorns
• 6 cloves
• 1 small blade of maco
• Salt to taste
• Crushed tapioca or sago

Method

1. 1

   Wipe the meat with a damp cloth and tie it in shape with a piece of tape.

2. 2

   Put it into a large pot with the water, and bring to the boil.

3. 3

   Add a good teaspoonful of salt and skim well.

4. 4

   Allow the meat to simmer gently for 2 hours.

5. 5

   Prepare the vegetables, cut them in moderate-sized pieces, and tie them in muslin.

6. 6

   After 2 hours, add the vegetables and herbs tied in muslin.

7. 7

   Simmer for 2 hours longer.

8. 8

   Add the cabbage, cut in two and tied together, and cook until tender, about 30 to 45 minutes.

9. 9

   Serve the meat garnished with vegetables and bouillon.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 71. The excerpt below is the record exactly as published.

Pot-au-Feu 4 lbs. shin or round of beef. 4 qts. cold water. 2 carrots. 1 turnip. 1 parsnip. 3 or 4 sticks of celery. 3 or 4 leeks. A bunch of herbs. 1 small cabbage. 20 black peppercorns. 6 cloves. 1 small blade of maco. Crushed tapioca or sago. Salt to taste

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