Cassell's dictionary of cookery

the edges of the pot carefully; then add the vegetables as mentioned above, and as soon as the pot begins to boil put it on the side of the fire, and simmer very gently — five hours for the great pot-au-feu, and three hours for the smaller. Never let the boiling be rapid ; never let it fail to simmer. Take the meat out, and place it on a dish. Taste the soup, and if not salt enough, add a little salt when in the tureen. Skim ofl; the fat, strain off the soup, add a little burnt sugar to colour it five minutes before serving, and send up the meat with the vegetables arranged round it. This soup will serve as the stock for almost any soup that is desired. — Food Journal. Pot-au-Feu (another way). — " The pot-aufeu," says Mr. Buckmaster, " is an economical and wholesome dish, and is well-suited either to a large or small family. It is the standard dish of all classes in France, and the origin of beef stock." Mr. Buckmaster's recipe for making pot-au-feu and bouillon is as follows : — Take a jnece of fresh beef weighing six pounds, and about a pound of bones. Tie up the meat neatly with tape or string. Put all into a saucepan holding six quarts, fill it up with enough rain-water to cover well both meat and bones, and set the pan on the fire. Carefully remove the scum as it rises, and do not let the liquid boil. At intervals add small quantities ■of cold water, which will have the effect of checking the ebullition and helping the scum to rise. When the scum is all removed, put in an ounce of salt, a salt-spoonful of whole pepper and allspice, one onion stuck with three cloves, one leek, three carrots of average size cut in two-inch lengths, two turnips of average size each cut in four, and a bouquet garni (bunch of herbs). These vegetables should not be put iji all at once, but at short intervals, so as to keep the contents of the saucepan at the same temperature. Skim now for the last time, and set the pan 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 now be added : — A small head of celery cut in two-inch lengths, and a couple of parsnips. When about to serve, strain the broth, skim off the fat, and add a small teaspoonful of pounded loaf sugar. Make the broth boiling hot, and 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. Remove the tape or string, and serve the meat, garnishing with mashed potatoes, spinach, or other vegetables in season. Do not be too liberal in the use of pepper and salt; these can be added according to taste after the soup is ready. Pot-au-Peu, French, Analysis of the. — In the housekeeping of the French artisan the broth-pot yields the most substantial nourishment; the wife attending to it, yet without possessing the slightest notion of chemistrj^ : she places the meat in the pot, with about two quarts of water to three pounds of beef, at the corner of the fire, where, slowly becoming hot, the heat swells the muscular fibres of the beef, dissolving the gelatinous substances therein contained. By these means i