They should not be too large.
It is better to make this soup the day before it is wanted.
Pot-au-Feu.
- Ingredients—4 lb. of sticking of beef, or 4 lb. of ox cheek without the bone.
- 2 large carrots.
- 1 head of celery.
- 3 onions.
- 2 turnips.
- 3 sprigs of parsley, thyme, and marjoram.
- 3 cloves.
- 6 quarts of water.
- 2 oz. of crushed tapioca, or sago.
- Pepper and salt to taste.
Method.—Tie the meat firmly into shape with string.
Put it into a large saucepan with the water.
When it boils, add a teaspoonful of salt.
Simmer the meat gently for nearly two hours.
Clean the vegetables thoroughly, tying the celery, parsnips, and carrots together.
Add them, with the exception of the cabbage, to the meat, and simmer gently for two hours more.