Recipes > Soup > Pot-au-feu

Pot-au-feu

Ingredients

• 1 pound of cheap lean meat
• 1 pound of liver whole
• some bones, cut into bits
• 2 tablespoonfuls of salt
• 1 teaspoonful of pepper
• 4 leeks cut in pieces
• 4 carrots
• 4 turnips
• 4 onions
• cloves

Instructions

Put into four quarts of cold water the meat, liver, bones, salt, pepper, leeks, and the following vegetables whole: the carrots, turnips, and onions, each stuck with two cloves; boil all gently for three hours, skimming occasionally, and adding two tablespoonfuls of cold water about every half hour; take up the meat and the liver on a platter, arrange the vegetables neatly around them, and serve the broth in a tureen, with plenty of bread.

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Source

The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).