Pot au Feu from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
For eight or ten persons take four pounds of rump of beef, or the top of the leg (the meat must be perfectly fresh for this soup), and tie the meat into a nice shape with tape; place three or four ...
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Cooking tools:
- Stockpot
- Butcher's twine
- Stove
- Chef's knife
- Cutting board
- Ladle
- Fine-mesh sieve
Ingredients
- croute au pot
- sugar
- squares
- crust of french roll
- spinach
- cabbage
- peppercorns
- vegetables
- herbs
- onions
- celery
- parsnip
- turnip
- leeks
- salt
- carrots
- fresh beef
- rump of beef
- cold water
- veal bones
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