French pot au feu

(c) Jack1956

(This may also be done in the iron saucepan, stewpan, or baking-pan)

I cannot expect that this truly national soup of France can be made to perfection, or done with so much care as in that country, therefore I have simplified it, and shall call it The French Cottage Pot au Feu or French Soup
97 Put a gallon of water in the pot, put four pounds of the buttock of beef, or shin, or five pounds of the thick part of the leg, three teaspoonfuls of salt, one of pepper, four onions, four leeks cut in pieces, two carrots, and two good sized turnips, three cloves, one burnt onion, or three spoonfuls of colouring; set it on the fire; when beginning to scum, skim it, and place the pot on one side of the fire. Add now and then a drop of cold water; it will make it clear. Boil four hours. Bread sliced, put into the tureen, and pour the broth, with some of the vegetables, over; serve the meat separate, and the remaining vegetables round.

If this simple receipt is well attended to, you will find it a very good soup and bouilli. If you run short of any of the vegetables make it good with others. If he burnt onions or colouring, the soup will be white, instead of a sherry colour; but still it will be good. In France they always put in half a pound of ox liver to every four pounds of meat. I am sure they are too good judges, over the water, to spoil their soup; in fact, there the ox liver costs as much as the meat – sixpence per pound – therefore it is not with a view of saving, but to make it better.

From A shilling cookery for the people (1854) by Alexis Benoir Soyer

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Note: Bouilli refers to boiled meat, usually beef. The resulting liquid in turn is bouillon.
• “Alexis Benoist Soyer (4 February 1810 – 5 August 1858) was a French chef who became the most celebrated cook in Victorian England and was arguably the first celebrity chef. He also tried to alleviate suffering of the Irish poor in the Great Irish Famine (1845–1849), and improve the food provided to British soldiers in the Crimean War.”

Soyer (pictured) seems to be most respectful of the French. Not surprisingly, as he was one of them.

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