Croûte au pot from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Tie up four pounds of fresh leg of beef with tape, and lay it in a stewpan and cover it with about three quarts of light stock or water; set the pan on the side of the stove, and when it comes to t...
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Cooking tools:
- Pot
- Butcher's twine
- Chef's knife
- Cutting board
- Peeler
- Stove
- Oven
- Baking sheet
- Fine-mesh sieve
- Ladle
- Slotted spoon
- Mixing bowl
- Plate
Ingredients
- peppercorns
- leeks
- heart of celery
- turnip
- mace
- salt
- herbs
- parsnip
- fresh leg of beef
- carrots
- fresh vegetables
- water
- light stock
- stock
- jamaica peppercorns
- vegetables
- beef
- carrot
- croûtons
- crusts
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