Pot-au-feu (Family Soup)

Ingredients

• 4 lbs. brisket of beef
• 1 large onion
• 2 carrots
• 4 cloves
• 2 leeks
• 1/2 cabbage
• a small bunch of soup herbs
• 12 peppercorns
• salt
• 1/2 lb. French bread
• 1 dessertspoonful chopped parsley
• 1 1/2 gallons cold water

Method

1. 1

   Wash the meat and cover with water.

2. 2

   Bring to a boil, skimming off scum.

3. 3

   Add vegetables and seasonings, simmer for four hours.

4. 4

   Remove meat, strain broth, and add cut vegetables and bread.

5. 5

   Serve with parsley on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 94. The excerpt below is the record exactly as published.

Pot-au-feu ( Family Soup). — The pot-au-feu is what would here be termed the stock-pot. It figures as ‘ a standing dish ’ in every household in France, Germany, and Switzerland, as well as in other foreign countries where thrift is, so to speak, ingrained in the national character, and where cooking as an art is not monopolised by the rich alone. The pot-au-feu is on the simmer from the early morn until dinner-time, and many loose unconsidered trifles and scraps find their way to the stock-pot, or pot-au-feu. The art of culinary blending, however, produces a highly wholesome soup, which is at the same time nutritive and savoury. The following is a recipe which will produce a first-class soup with meat and vegetables, the same as is served on the Continent : —4 lbs. brisket of beef, 1 large onion, 2 carrots, 4 cloves, 2 leeks, % cabbage, a small bunch of soup herbs, 12 peppercorns, salt, ^ lb. French bread, 1 dessertspoonful chopped parsley, 1^ gallons cold water.

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