Pot-au-Feu

Ingredients

• six pounds of brisket or eight pounds of shin of beef
• two medium-sized, sound, well-cleaned carrots
• one turnip
• one good-sized, well-peeled onion
• six cloves stuck in it
• two leeks tied together
• two pinches of salt
• eighteen whole peppers

Method

1. 1

   Wash the meat, cover with cold water, boil, skim off scum, add vegetables, and boil for four hours.

2. 2

   Strain, cut vegetables, and serve with toasted rolls.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 98. The excerpt below is the record exactly as published.

Pot-au-Feu. — Family Soup. — Thoroughly wash twice in cold water, either six pounds of brisket or eight pounds of shin of beef. Place it in the stock-pot, and entirely cover with cold water ; place it on the fire, and be very careful, as soon as it comes to a boil, to thoroughly skim off all the scum. Add two medium-sized, sound, well-cleaned carrots, one turnip, one good-sized, well-peeled onion with six cloves stuck in it, and two leeks tied together. Season with two pinches of salt, and eighteen whole peppers

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