French Pot Au Feu

Preparation info
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By Alexis Soyer

Published 1854

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(This may also be done in the iron saucepan, stewpan, or baking-pan.)

I cannot expect that this truly national soup of France can be made to perfection, or done with so much care as in that country, therefore I have simplified it, and shall call it The French Cottage Pot au Feu, or French Soup.



Put a gallon of water in the pot, put four pounds of the buttock of