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Pot au Feu.

Ingredients.

Beef. Turnips. Sage. Celery. Bones. Parsnip. Eschalot.

Cabbages. Carrots. Bouquet garni. Caramel. Cloves.

Method.

1. Take four pounds of beef, "the silver side of the round is best," and a few fresh bones or giblets. 2. Put them into a saucepan with four quarts of water. 3. Put in a little salt. 4. Let it come slowly to the boil and skim well. 5. Add two carrots, two turnips, one parsnip. 6. Tie in a bunch two leeks cut into quarters, a small piece of celery, a bouquet garni, and put them in. 7. Two cloves stuck into an eschalot or clove of garlic. 8. Put in one dessert spoonful of caramel or burnt sugar. 9. Simmer very gently two hours. 10. Add two cabbages nicely tied up, and a little pepper, and simmer another two hours.

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