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| Pot au Feu
3 pound rump roast
beef bones
4 1/2 quarts of water
2 tablespoons of salt
2 - 3 carrots
1 turnip
1 small parsnip
6 leeks
2 stalks celery
1 onion, stuck with a clove
1/2 bay leaf
a dash of thyme |
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Put the meat and bones in a 6 - 7 quart casserole, cover with water, bring to a boil and cook 5 minutes. Remove meat and bones, discard water, and clean casserole. Put back meat and bones and add the 4 1/2 quarts of water and the salt. Bring slowly to a boil, skimming constantly until scum stops rising to the surface. Cover the casserole and cook at a low boil for 1 1/2 hours.
Meanwhile, clean vegetables and cut them into pieces of desired size. add to casserole with the bay leaf and thyme. Cook, covered, about 1 hour longer or until vegetables are tender. Skim off fat and correct seasoning. Remove meat and slice. Strain broth, retaining vegetables, but discarding bay leaf. Serve in soup plates with meat, vegetables and as much broth as desired in each. Serves 6
Note: any remaining broth may be refrigerated or frozen for future use in soups or sauces.
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