Recipes > Soup > Pot-au-Feu



  • 4 pounds of sticking of beef, or 4 pounds of ox cheek without the bone
  • 2 large carrots
  • 1 head of celery
  • 3 onions
  • 2 turnips
  • 3 sprigs of parsley, thyme, and marjoram
  • 3 cloves
  • 6 quarts of water
  • 2 ounces of crushed tapioca, or sago
  • pepper and salt to taste


Tie the meat firmly into shape with string.

Put it into a large saucepan with the water.

When it boils, add a teaspoonful of salt.

Simmer the meat gently for nearly two hours.

Clean the vegetables thoroughly, tying the celery, parsnips, and carrots together.

Add them, with the exception of the cabbage, to the meat, and simmer gently for two hours more.

Then add the cabbage, cleaned and trimmed; it should be cut in two, and tied together with string.

Simmer until it is tender, adding pepper and salt to taste.

The meat is then served with the carrots, turnips, and parsnips, as a garnish, and a little of the liquor poured round for gravy.

The cabbage is served in a vegetable dish.

To make the soup, put two quarts of the liquor into a saucepan. When it boils sprinkle in the sago, or tapioca, and cook for fifteen minutes, stirring occasionally.


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The Skilful Cook (1905).

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