Pot-au-feu

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

For the pot-au-feu

four pounds of the sticking piece, round, or ox-cheek
eight pints of cold water ↝ Water, tap [Tap water]
two leeks ↝ Leeks [Onions]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two parsnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
a piece of celery ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of herbs
twenty peppercorns
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
any vegetables in season (except green ones) ↝ Raw vegetable, NFS [Other vegetables and combinations]
a white one ↝ Cabbage, raw [Vegetables and Vegetable Products]

For thickening the soup

sago, corn-flour, or tapioca

Instructions (9)

Tie the meat tightly round with string.
Put the meat into a pot with eight pints of cold water.
Let it come slowly to a boil.
Put into it any vegetables in season (except green ones), say two leeks, two onions, two carrots, two turnips, two parsnips, a piece of celery, a bunch of herbs, twenty peppercorns, a teaspoonful of salt.
Let it simmer four hours.
The vegetables are best put in a net or tied in bundles.
If you put in any cabbage it must be a white one tied tightly together, or it will boil to pieces.
For serving, the meat is put on a dish with the vegetables round it.
The soup is thickened with sago, corn-flour, or tapioca, boiled in it a few minutes.

Original Text

Pot-au-feu.—The French national dish, and a most economical one. Take four pounds of the sticking piece, round, or ox-cheek, tie it tightly round with string, put it into a pot with eight pints of cold water. Let it come slowly to a boil, then put into it any vegetables in season (except green ones), say two leeks, two onions, two carrots, two turnips, two parsnips, a piece of celery, a bunch of herbs, twenty peppercorns, a teaspoonful of salt. Let it simmer four hours. The vegetables are best put in a net or tied in bundles. If you put in any cabbage it must be a white onetied tightly together, or it will boil to pieces. For serving, the meat is put on a dish with the vegetables round it; and the soup is thickened with sago, corn-flour, or tapioca, boiled in it a few minutes.

Notes

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