{"id":4683,"slug":"pot-au-feu-2","title":"Pot au feu","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one brisket of beef; or five pounds of short ribs of beef","two gallons of cold water","a handful of salt","two whole carrots","two turnips","three stalks of leeks","one stalk of celery","a bouquet garni","one small head of Savoy cabbage","two large onions","some chopped chervil"],"ingredients_norm":["brisket of beef; or pounds of short ribs of beef","cold water","salt","whole carrot","turnip","leek","celery","bouquet garni","savoy cabbage","onion","chervil"],"steps":["Put in a pot one brisket of beef; or five pounds of short ribs of beef; two gallons of cold water, and a handful of salt.","Bring slowly to a boil and skim well, so the broth will remain clear.","When the boiling point is reached add two whole carrots, two turnips, three stalks of leeks, one stalk of celery, a bouquet garni, one small head of Savoy cabbage, and two large onions, all well washed.","Bring to the boiling point again, cover, and put on the side of the stove where it will simmer slowly.","The vegetables will be done before the meat, so when they are cooked remove them and throw out the bouquet garni.","Let the beef cook until very soft.","Cut the vegetables, with the exception of the onions, in thin slices; and when the beef is done strain the broth over the vegetables.","Give it another boil, season well, add some chopped chervil, and serve with toasted bread crusts, separate."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w28:0","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"32b9a9f001d9ac66b0c24f171d9b8444eb1e9e6d65d5c904bd6313b22dd1d513","created_at":"2026-08-02T16:38:20Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pot-au-feu-2"}