Selbct a piece of the under round of beef , weighing about
tea pounds. Trim off ali the fat and cut off a piece weighing
abont one pound. Cut the rest in amali pieces. Put it in a soup
kettle with nine pinta of water. Let it alowly come to a boil.
Skim thoroughly and move the kettle back where the liquid will
keep boiling alowly but ateadily for aix houra. Then add one
large onion aliced thin, one alice of carrot, a alice of turnip, and
a amali mualin bag containing the foUowing apicea and herba :
thiee dozen pepper coma, aix whole clovea, amali piece of cin-
namon, two apriga of thyme and aummer aavory, three bay
leaves, a amali leaf of aage, two apriga of paraley, and three
bladea of celery. Alao atir in three teaapoonfula of aalt. Let
ali cook one hour, then draw the kettle to the front of range
and boil vigoroualy for one minute. Strain and aet away to
cooL The next day akim off ali the greaae. Put atock into
the soup kettle with the piece of meat which waa cut off the day
before. See that it ia chopped yery fine. Beat the whitea of
thiee eggs✪ Bouillon until very light, atir into the kettle with other in-
grediente. Place on the range and beat alowly to the boiling-
point. Stir occaaionally. When the aoup bubblea, move the
kettle to the back part of the range, cover, and keep juat at the
boiling-point for one hour. Taate to aee whether it haa auf-
fident aeasoning. Strain through a wet bag and it ia ready to
serve.
Ctourt Bouìllon, aee p. 101.
78
74 MB8. SSELT^S COOK BOOK
Fot ftu Vwx
The trae way to cook this nationai dish of France is in an
earthen pot or pipkin. This pot has a close-fitting lid, is yery
stroog, and is most excellent for the slow oooking which the
success of the dish demanda. The earthen pot may he had in
this country and also a yery good substìtute may he purchased.
The soup or broth is made afresh once or twice a week by
every family in France not too poor to afford it. It is often
seryed on the first day with slices of bread, on the second with
variations of vermicelli, rice, or other garnishes. The general
process of making it is always the same. The popular treat*
ment is thus described by a famous cook : The soup pot of the
French artisan supplies his principal nourishment and is thus
managed by his wife, who, wìthout the slightest knowledge of
chemistry, conducts the process in a truly scientific manner.
She first lays the meat in her earthen stock pot and pours cold
water to it in the proportion of about two quarts to three
pounds of beef . She then places it on the fire where it slowly
becomes hot, and as it does so the beat enlarges the fibre of the
meat, dissolves the gelatinous substances which it contains,
allows the albumen to disengage itself and the most savory parta
of the meat to be diffused through the broth. From the simple
circumstance of boiling it in the geutlest manner a savory and
nutritious soup is obtained and a dish of palatable and tender
meat. If the pot is placed over a quick fire, the albumen will
coagulate, harden the meat, prevent the water from penetrating
it, and the savors of the meat from disengaging themselves, and
the result will be a broth without flavor or tastiness and a
tough, dry piece of meat.
Page 42 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Select a piece of the under round of beef, weighing about ten pounds. Trim off all the fat and cut off a piece weighing about one pound. Cut the rest in small pieces. Put it in a soup kettle with nine pinta of water. Let it slowly come to a boil. Skim thoroughly and move the kettle back where the liquid will keep boiling slowly but steadily for six hours. Then add one large onion sliced thin, one slice of carrot, a slice of turnip, and a small muslin bag containing the following spices and herbs: three dozen pepper corns, six whole cloves, small piece of cinnamon, two sprigs of thyme and summer savory, three bay leaves, a small leaf of sage, two sprigs of parsley, and three blades of celery. Also stir in three teaspoonfuls of salt. Let all cook one hour, then draw the kettle to the front of range and boil vigorously for one minute. Strain and aet away to cooL The next day skim off all the grease. Put stock into the soup kettle with the piece of meat which was cut off the day before. See that it is chopped very fine. Beat the whites of three eggs until very light, stir into the kettle with other ingredients. Place on the range and heat slowly to the boiling point. Stir occasionally. When the soup bubbles, move the kettle to the back part of the range, cover, and keep just at the boiling-point for one hour. Taste to see whether it has sufficient seasoning. Strain through a wet bag and it ia ready to serve.
Court Bouillon, see p. 101.
Pot au Feu
The trae way to cook this nationai dish of France is in an earthen pot or pipkin. This pot has a close-fitting lid, is very strong, and is most excellent for the slow cooking which the success of the dish demands. The earthen pot may be had in this country and also a very good substitute may be purchased.
The soup or broth is made afresh once or twice a week by every family in France not too poor to afford it. It is often served on the first day with slices of bread, on the second with variations of vermicelli, rice, or other garnishes. The general process of making it is always the same. The popular treatment is thus described by a famous cook: The soup pot of the French artisan supplies his principal nourishment and isis thus managed by his wife, who, without the slightest knowledge of chemistry, conducts the process in a truly scientific manner.er. She first lays the meat in her earthen stock pot and pours cold water to it in the proportion of about two quarts to three pounds of beef . She then places it on the fire where it slowly becomes hot, and as it does so the heat enlarges the fibre of the meat, dissolves the gelatinous substances which it contains, allows the albumen to disengage itself and the most savory parta of the meat to be diffused through the broth. From the simple circumstance of boiling it in the gentlest manner a savory and nutritious soup is obtained and a dish of palatable and tender meat. If the pot is placed over a quick fire, the albumen will coagulate, harden the meat, prevent the water from penetrating it, and the savors of the meat from disengaging themselves, and the result will be a broth without flavor or tastiness and a tough, dry piece of meat.
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