Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies the whole secret of success, for if it boils instead of simmering it is spoilt. Tie the meat up into a nice shape with a piece of tape, put it into cold water, bring slowly to the boil, and very carefully remove the scum; peel and slice up the vegetables, and put them in with the fagot of herbs and the peppercorns tied in a piece of muslin; bring to simmering point, and keep it so for five hours. The liquor can then be served as a soup with part of the vegetables and some sippets of toast. Take the tapes off the meat, and serve with the rest of the vegetables round the dish as a border or garnish. The remains of the beef can be pressed between heavy weights till cold, or put into a brawn tin and served cold with a salad.
Time: 5 hours