Pot-au-Feu— National Soup of France

Ingredients

• a four-pound piece of beef
• a gallon of water
• the carcass and bones of a fowl
• an ox-foot or tail
• a large kitchen bouquet
• two large carrots
• a turnip
• several branches of celery
• a leek
• a small cabbage
• a pepper
• a bay-leaf
• six cloves
• peppercorns
• salt

Method

1. 1

   Sear beef, place in kettle with water and bones, bring to boil, skim.

2. 2

   Add vegetables and seasonings, simmer for 3-4 hours.

3. 3

   Remove beef, serve with vegetables and sauce.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 12. The excerpt below is the record exactly as published.

POT-AU-FEU— NATIONAL SOUP OF FRANCE Sear a four-pound piece of beef, tied compactly, in a hot pan, then place in a soup kettle and cover with a gallon of water; add the carcass and bones of a fowl, an ox-foot or tail, and any bits of bone or meat and a large kitchen bouquet; bring to a boil slowly, skimming until clear; color slightly in butter two large carrots, a turnip, several branches of celery and a leek ; add to the soup with a small cabbage, quartered, a pepper, a bay-leaf, six cloves, pepper- corns and salt

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