From
The Thorough Good Cook
Soups: 1. Beef Broth (Pot-au-Feu)
(The
Foundation of
Flesh Cookery)
BEEF, which should always be chosen fresh-killed, makes.
the best "pot-au-feu " or
broth.
Veal is not so good, except
in cases of
sickness, as it is of' a
pale colour and weakens.
the broth. The same may be said of
poultry.
Pork broth
is only useful in the making of
split-pea soup.
Put your
meat into cold water, and set the
pot upon a
good fire ; salt and skin it carefully. When the
scum is.
entirely removed, put in
carrots,
turnips,
leeks,
celery,
parsley,.
a bay-leaf, a burnt
onion, and simmer-ah! so gently-until
the meat is quite done ; and you will have an excellent and
wholesome beef soup. Next to the quantity and the quality-
of the meat, that which contributes most to the making of'
good broth is to take care that it cooks over a slow fire, with-
out ceasing one
minute. Six hours' simmering is sufficient to
make a good soup, but a longer
period is better. The pro-
portion is three pounds of meat to four quarts of water.