Pot-au-feu

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Yield: 8.0 persons
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For stock-pot preparation

washing-soda

For soup for ten or twelve persons

two and a half pounds of meat ↝ Pheasant, raw, meat only [Poultry Products]
three-quarters of a pound of well broken bones ↝ Pork, bones [Pork]
sixpennyworth of fowl giblets ↝ Chicken, capons, giblets, raw [Poultry Products]
two ounces added to the weight of each vegetable ↝ Raw vegetable, NFS [Other vegetables and combinations]
one ounce of celery ↝ Celery, raw [Vegetables and Vegetable Products]

For broth of medium strength

A quart of water to one pound of meat and bone ↝ Water, tap [Tap water]
A quart of water to one pound of meat and bone ↝ Pheasant, raw, meat only [Poultry Products]

Instructions (6)

Take care that your stock-pot, a roomy vessel, is thoroughly clean before you commence operations; a good scalding with hot water in which a lump of washing-soda has been dissolved, will make matters certain, and see that the fire is carefully made up if you have no gas stove.
Sudden changes of temperature such as are caused by replenishing a fire are prejudicial in all simmering processes, while stoppages during its course are fatal.
Use soft water rather than hard.
Put the fresh soup-meat with the bones separately broken up, and the salt, into cold water—the bones at the bottom, and the meat over them.
If to be eaten as bouilli the meat should be rolled up and tied as already mentioned.
If not, it should be cut up in two-inch squares.

Original Text

RULES.
I will now conclude these remarks concerning the simple pot-au-feu with a code of general rules on the subject:—
Take care that your stock-pot, a roomy vessel, is thoroughly clean before you commence operations; a good scalding with hot water in which a lump of washing-soda has been dissolved, will make matters certain, and see that the fire is carefully made up if you have no gas stove. Sudden changes of temperature such as are caused by replenishing a fire are prejudicial in all simmering processes, while stoppages during its course are fatal.
Use soft water rather than hard.
The proportions of meat and bone given in the recipe taken from Gouffe’s petite marmite will yield soup enough for eight persons. For ten or twelve the following will suffice:—two and a half pounds of meat, three-quarters of a pound of well broken bones, and sixpennyworth of fowl giblets, with two ounces added to the weight of each vegetable, and one ounce of celery.
Put the fresh soup-meat with the bones separately broken up, and the salt, into cold water—the bones at the bottom, and the meat over them. If to be eaten as bouilli the meat should be rolled up and tied as already mentioned. If not, it should be cut up in two-inch squares.
A quart of water to one pound of meat and bone is the established proportion for a broth of medium strength. In any

Notes

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