French Pot-au-Feu

For authentic French pot-au-feu, add the vegetables after the meat has simmered for four hours.

Melt in a large saucepan a good-sized lump of butter, and place in some pieces of meat (almost any kind of trimmings from joints will do), which have been well washed or an old fowl or rabbit. Place the lid on the pan and shake the contents over a fire for a few minutes, then move it to one side and pour in some boiling water, judging the quantity by that of the meat, and simmer gently at the edge of the fire for three or four hours, when some vegetables may be added, such as carrots, turnip, leeks, onions, celery, etc., all nicely pared; season well, letting the whole stew until the vegetables have become quite tender, a bunch of sweet herbs tied in a bag should be added. When done, take out the vegetables and place them in a soup tureen, straining the liquor through a fine sieve over them, and serve with a plate of sippets of toast.