Home › The Principles of Cookery › Pot-Au-Feu, Au Bain-Marie

Pot-Au-Feu, Au Bain-Marie

Put in an earthen pot three pounds of beef cut in slices, two pounds of fillet of veal, a loin of mutton, removing all the fat, a fowl coloured by roasting, and five pints of cold water. Add two carrots, a turnip, three leeks, and half a head of celery tied in a bundle, and an onion with a clove stuck in it. Cover the pot closely, and surround it with a rim of paste made rather soft and of flour and water only. The paste should hermetically close the cover that the steam may be retained within. Place the pot within a stewpan four inches more in width containing water, and let it boil uninterruptedly for six hours. Be careful to add boiling water at intervals to the Bain-Marie, the ebullition of which will thus always remain the same. At the end of the six hours remove the paste from the cover, pass the broth through a silk sieve, and use it for soups and consommes. This is also a stock for a family, and nourishing for persons whose stomachs are impaired by fatigue, and it may be made more refreshing if, in making, two lettuces, a handful of sorrel and chervil, picked, washed, and tied in a bundle, are added.