Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Modestly called bouillon, this is really a pot-au-feu.


  • 1 stewing chicken weighing 4-5 lb.
  • 2 lb. shin of beef, cut into 2-inch cubes


Put the fowl, with its giblets, the beef and the calf’s foot into a large saucepan. Add the water and bring to the boil. At the end of 10 minutes skim the surface thoroughly. Reduce to a simmer, cover and cook for 2 hours. Add the vegetables and seasonings, bring back to a simmer, cover, and cook for 1 hour longer. Lift out the two whole potatoes and mash. Stir into the soup. Remove the bay lea