Pot-au-Feu

Ingredients

• four to six pounds of lean beef
• three quarts of cold water
• a tablespoonful of salt
• three pepper-corns
• two onions
• two leeks
• one large parsnip
• two turnips
• two small carrots
• quarter of a cabbage
• a stalk of celery
• a bay-leaf

Method

1. 1

   Cover beef with cold water, bring to a boil, skim, add salt and pepper, and boil slowly for three hours.

2. 2

   Add vegetables and boil for two hours longer.

3. 3

   Serve beef with vegetables and broth.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 12. The excerpt below is the record exactly as published.

Pot-au-FeiL — This is ^either the plain boiled beef of England nor the braised beef we have learned to like, but better than either, always provided that the rul6 is care- fully followed. A cheap cut answers every purpose, but a piece from the round is pre- ferred. Take four to six pounds of lean beef, put in an earthen saucepan, and cover • FRANCE. 41 with three quarts of cold water. Bring to a boil and skim carefully. Add a tablespoon- ful of salt and three pepper-corns, and boil very slowly for three hours. Then add two onions sliced and browned in a little butter, two leeks, one large parsnip, two turnips, two small carrots, quarter of a cabbage, a stalk of celery, and a bay-leaf

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