Pot-au-Feu

• 2 lb. brisket, topside or boned, top ribs of beef
• ½ lb. broken beef bones 2

Wipe the meat with a damp cloth and remove some of the outside fat if this is excessive, tie the meat into shape. Wash the bones. Put the meat and bones in a large strong pan, add the salt and the cold water, and soak for ½ hr. Bring very slowly to simmering point, add the herbs and simmer very gently for 1 hr.

Meanwhile, scrub and peel the root vegetables; keep the onions whole but cut