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Pot-Au-Feu

This is a common dish in France, and is to be met with in almost every household. The foundation is beef, and if other meats are used they are reserved to make their appearance under different disguises. The parts most generally used are the leg, shoulders, and ribs. The upper parts of the leg are, however, the best for the purpose. The bouillon or broth is flavoured with vegetables that are boiled in it, and these are served with the bouilli or boiled beef. In making pot-au-feu it must be remembered that the stewpan must be scrupulously clean. It is usually made of tinned metal or earthenware. The meat should be quite fresh, should be simmered very gently but continuously, and skimmed with great care. The fire should be steady but slow, and should be mended very gently when necessary, that the ebullition may not be increased. The stewpan should not be very closely covered, or the bouillon will not be clear--and the true French bouillon is clear, limpid, of a golden-amber colour, and exhales pleasantly the combined aromas of the various meats and vegetables. The latter should be added after the meat has simmered half the time, and they should not be allowed to remain in the pan after they are done enough, or they will absorb some of its flavour. A little caramel or burnt sugar may be used to colour the bouillon, and this should be added the last thing. Some prefer the bouillon the first day, and some the second. To preserve it, it should be strained, put into a clean earthenware pan without cover, kept in a cool place, and boiled up every day in summer and every three days in winter. It should be remembered that if either turnips or garlic are used, the broth will not keep so well as if they were omitted. It is the French custom to put small slices of toasted bread into the soup tureen, to pour the bouillon over them, and to let these soak a few minutes before serving. The following are the detailed instructions for making pot-au-feu. Take four pounds of fresh beef and any bones that may be at hand. Bind the meat to keep it in shape, and break the bones into small pieces. Put the bones into the stewpan, lay the meat upon them, pour over them three quarts of cold water, and add a tea-spoonful of salt. Heat the liquid slowly and carefully, removing the scum as it rises. Keep adding a table-spoonful of cold water to assist its doing so, and skim most particularly until the soup is quite clear. When it is thoroughly skimmed, cover loosely to keep out the dust, and let it simmer very gently for two hours. Add an onion stuck with three cloves, a bunch of parsley, a sprig of thyme, five or six outer sticks of celery, a leek, two carrots, a bay-leaf, a turnip, and a tea-spoonful of whole pepper. The vegetables should be added gradually, that the temperature of the soup may not be lowered by them. Let the vegetables simmer gently and continuously for two hours longer, or until they are tender. Add a little more pepper and salt if required, and serve the bouillon in a tureen; and as a second course, the bouilli and the vegetables. Time, five hours from the time the liquid has once boiled. Probable cost, beef, 11d. per pound. Sufficient for ten or twelve persons.