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Pot au feu and Bouilli.
TO MAKE FIVE QUARTS.
Ingredients.
4 1/2 lbs. of Beef. 2 Leeks. 2 Parsnips. 2 lbs. of Bones.
2 Carrots. 2 Turnips. 2 Onions. Celery. Bouquet garni.
Method.
1. Take a piece of fresh beef, weighing 4lbs., but not too fat, and 2lbS. of broken bones. 2. Tie up the meat neatly
with string or tape. 3. Put all into a large saucepan. 4. Add filtered rain-water to well cover the meat and bones.
5. Set it over the fire. 6. Let the contents come as near as possible to the boil without boiling. 7. Remove
carefully the scum which will rise as the water warms. 8. Add at intervals half a pint of cold water sufficient to make five
quarts of broth; this will have the effect of checking the ebullition, and will help the scum to rise. When the scum is all removed,
(9) put in a teaspoonful of whole pepper and fifteen allspice tied up in a muslin bag, an ounce of salt, one onion stuck with
three cloves, one leek slit into four, wait ten minutes. 10. Add three carrots of average size, cut in two-inch lengths,
wait ten minutes. 11. Add two turnips of average size, each cut in four, and a bouquet garni. The above vegetables
should not be put in all at once, but so as to keep the contents at the same temperature, which may now be skimmed for the last time,
and placed by the side of the fire to simmer gently for three or four hours. According to the season, all or some of the following
vegetables may be added: a young cabbage cut into quarters, a small head of celery, cut in two-inch lengths, and a couple of parsnips;
a small cabbage added one hour after the other vegetables is a great improvement.
At the time of serving: 1. Take out the meat and bones. 2. Skim off all the fat. 3. Add a small teaspoonful
of pounded loaf-sugar. 4. Make the broth boiling hot, and strain or pour it into the soup tureen over small slices of toasted
bread, adding, according to taste, a portion of the vegetables cut into thin slices.
1. Remove the string or tape from the meat. 2. Garnish with mashed potatoes, spinach, or other vegetables in season.
Pepper and salt should be carefully used, they can be added to suit the taste after the soup is ready. In spring and summer, vegetables
are more tender and require less time to cook; they should never remain in the broth after they are cooked.
PRECAUTI0NS.-Remove all the scum and fat; fresh vegetables, and only to simmer.
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