Pot-au-feu or Soup

Ingredients

• 4 lbs. of beef
• half an ounce of salt
• 2 carrots
• 2 leeks
• 2 turnips
• 1 parsnip
• 1 small head of celery
• 1 cabbage
• 1 bay-leaf
• 1 onion, stuck with 3 cloves
• 2 or 3 sprigs of parsley
• thyme
• marjoram

Method

1. 1

   Put six quarts of water in a large pot.

2. 2

   Tie four pounds of beef into a shape with string and put it into the pot.

3. 3

   Boil the water, add salt, and simmer.

4. 4

   Wash and prepare the vegetables, tie them together, and add to the pot after one hour.

5. 5

   Add herbs and onion.

6. 6

   After four hours, remove the meat and serve with vegetables and liquor.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 75. The excerpt below is the record exactly as published.

POT-AU-FEU OR SOUP. And use of Meat from which the Soup has been made. Average cost of " Pot-au-feu" consisting of about five quarts of soup, and a dish of meat with vegetables. INGREDIENTS. s. d. 4 lbs. of beef, or 4 lbs. of the meat off the ox cheek 2 o Sago or tapioca for soup o o| J oz. salt, 2 turnips o 1 2 carrots o 1 2 leeks o 2 1 parsnip o 1 1 small head of celery o 3 2 or 3 sprigs of parsley o o| 1 cabbage o 1 1 bay-leaf, thyme and marjoram, and 1 onion, stuck with 3 cloves o 1 Time required, about four hours. Now we will show you how to make Pot-au-feu. 1. We put six quarts of water in a large pot. 2. We take four pounds of the sticking of beef, or four pounds of the meat off the ox cheek, without any bone, tie it up firmly into a shape with a piece of string, and put it into the pot. 3. We put the pot on the fire to boil. 4. When the water is quite boiling we put in half an ounce of salt

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