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. For
the use of the gravy beef, or broth, see the chat on French
Domestic Cookery.

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