Recipes > Soup > Pot-au-feu



  • 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


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.


Print recipe/article only


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

comments powered by Disqus