Pot-au-Feu Soup

Ingredients

• a piece of shoulder of beef, weighing about 5 lb.
• 1 lb. of bones
• an onion stuck with a clove
• 1 leek
• 2 carrots
• 2 turnips
• a small bunch of parsley
• a small cabbage
• fill up with about four quarts of cold water
• add a little salt
• add ten peppercorns
• six wholespice
• a small blade of mace

Method

1. 1

   Cut the meat into small joints and put in a marmite with water.

2. 2

   Bring to a boil, removing scum.

3. 3

   Add trimmed vegetables, bay-leaf, and peppercorns.

4. 4

   Simmer for about 2 hours, adding salt to taste.

5. 5

   Serve meat and vegetables in pots with toasted bread spread with marrow-fat.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.

a piece of shoulder of beef, weighing about 5 lb., also 1 lb. of bones, an onion stuck with a clove, 1 leek, 2 carrots, 2 turnips, a small bunch of parsley, and a small cabbage. Break up the bones, tie up the meat with string, and put both into a soup pot or marmite ; fill up Casserole Cookery 49 with about four quarts of cold water, and add a little salt, then put it on the fire, and heat up slowly. Prepare the vegetables : scrape the carrots and cut in two-inch lengths, peel the turnips and cut in quarters ; wash and trim the cabbage, cut in four, or in two if very small, and tie up each piece with string ; wash and trim the leek and cut in three Remove all the scum from the stock as it rises and comes to the boil. When all the scum is re- moved, add the vegetables by degrees, in- cluding t h e bunch of par- sley previously washed and earthenware soup-pot, or tied up. Skim marmite. again when the liquor is almost on the boiling point. Now add ten peppercorns, and six wholespice and a small blade of mace

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