Small Individual Soup-Pots

There are two different ways of serving these. The first by making the soup in small soup-pots each one containing one-half a quart or more, diminishing the proportions of meat, vegetables and liquid, either of water or broth, after the proportions indicated in the pot-au-feu (No. 342). The second is to serve the pot-au-feu when it is ready, with the contents, dividing it into small individual pots, making an equal division of the meats, vegetables and liquid, into as many parts as there are half quarts of soup; and divide as well the meats, vegetables, and liquid into small two quart pots, having the meats and vegetables the same size as for the pint ones; for the one or the other use only half the beef meat well pared; the carrots, turnips, and celery cut into cylindricals, and divided into small parts, and each chicken into sixteen pieces: (Before using the small stone pots, they should be lined with the fragments of the chickens and vegetables, aromatics and spices, and cooked in the oven for twelve hours, pouring at intervals boiling water into them, so that they remain always full, then washed well out before using.) After the pots are filled, pour over the very hot broth, adding a tablespoonful of braised cabbage and the leeks divided, then boil the contents for a few minutes, and just when ready to serve, add for each pint four marrow bones sawed into inch thick pieces. Dress them over napkins on a plate. Each guest should have his individual soup-pot containing a little over a pint, and serve at the same time slices of toasted bread or bread buttered and browned in the oven, the size being three-sixteenths by one and one-half inches in diameter.