Cassell's dictionary of cookery

broth will not keep so well as if thoy were omitted. It is the French custom to put small slices of toasted bread into the soup tureen, to pour the bouillon over them, and to let these soak a few minutes before serving. The following are the detailed instructions for making pot-au-feu: — Take four pounds of fresh beef and any bones that may be at hand. Bind the meat to keep it in shape, and break the benes into small pieces. Put the bones into the stew- IJan, lay the meat upon them, pour over them three quarts of cold water, and add a tea-spoonful of salt. Heat the liquid slowly and carefully, removing the scum as it rises. Keep adding a table-spoonful of cold water to assist its doing so, and skim most particularly until the soup is quite clear. When it is thoroughly skimmed, cover tightly to keep out the dust, and let it simmer very gently for two hours. Add an onion stuck with three cloves, a bunch of parsley, a sprig of thjone, five or six outer sticks of celerj', a leek, two carrots, a bay-leaf, a turnip, and a tea-spoonful of whole pepper.. The vegetables should be added gradually, that the temperature of the soup may not be lowered by them. Let the vegetables simmer gently and continuously for two hours longer, or untU they are tender. Add a little more pepper and salt if required, and serve the bouillon in a tureen ; and as a remove, the bouilli and the vegetables. Time, five hours from the time the liquid has once boiled. Probable cost, beef, lid. per pound. Sufficient for ten or twelve persons. Pot-au-Feu (another way). — Make up the fire so that it will bum for three hours without putting on coals ; taking care that it is not too fierce. For the little pot-au-feu (enough for four persons), take a pound and half of meat — for choice let it be the rump or round of beef — ten pennyweights of bone (about the quantity which is sent with the meat), four quarts of water filtered, two pennyweights of salt dry and well powdered, ten pennyweightsof carrots, ten pennyweights of onions, fifteen pennyweights of leeks, one pennyweight of celery, one pennyweight of cloves, ten pennyweights of turnips, and two pennj^veights of parsnips. The cloves should be stuck in one of the onions. By pennyweight, it should be explained, is here meant the weight of an ordinary bronze penny, which is the third part of an ounce. For the greater pot-au-feu (for high days and holidays), take three pounds of meat, one pound of bones, six quarts of water, four pennyweights of salt, twenty pennyweights of carrots, twenty pennyweights of onions, thirty pennyweights of leeks, three pennyweights of celery, two pennyweights of cloves, twenty pennyweights of turnips, and four pennyweights of parsnips. Be careful that the beef is fresh. Stale and dry meat makes bad soup and worse pot-au-feu. Tie up the meat with, a tape to keep it in shape. Smash the bones. Put the bones in the saucepan first, then the meat, then the water, cold. Put on the fire, add the salt, and make the pot boil. As soon as the scum begins to rise, throw in half a pint of cold water for the great, and a gill for the small pot-au-feu, and skim with a perforated spoon. Do both three times. Wipe POT ( 638 ) POT