3 lbs. Leg of Beef--6d.
2 quarts Water
1 fagot of Herbs
Salt and Pepper
1 doz. Peppercorns--1 1/2d.
Total Cost--7 1/2 d.
Pot-au-feu is the national dish of France; it is cheap, nourishing and
palatable, and very simple to make. The slower it is cooked the better
it is; in fact, in this lies the whole s
cret of success, for
if it boils instead of simmering it is spoilt. Tie the meat up into a
nice shape with a piece of tape, put it into cold water, bring slowly
to the boil, and very carefully remove the scum; peel and slice up the
vegetables, and put them in with the fagot of herbs and the peppercorns
tied in a piece of muslin; bring to simmering point, and keep it so for
five hours. The liquor can then be served as a soup with part of the
vegetables and some sippets of toast. Take the tapes off the meat, and
serve with the rest of the vegetables round the dish as a border or
garnish. The remains of the beef can be pressed between heavy weights
till cold, or put into a brawn tin and served cold with a salad.