Pot-au-feu.
- 3 lbs. of lean beef, cut into dice.
- 1 sliced and fried onion.
- 2 carrots, cut into small squares.
- 2 turnips, ditto.
- 1 bunch of sweet herbs, minced.
- 2 potatoes, parboiled and sliced.
- Pepper and salt.
- 3 quarts of water.
Put on the beef in two quarts of water and cook slowly until it is tender, and the water reduced to one quart. Put the vegetables—except the potatoes—on in boiling water. Cook ten minutes; throw away the water and cover with a quart of cold. Add the potatoes; pepper and salt and cook gently half an hour. Put in the meat and the quart of gravy and simmer ten minutes more, with the minced herbs. Then pour out. This is only a family soup, but is a good one when properly cooked.