Le Pot-Au-Feu

The “pot-au-feu” is as much of a national institution in France as tea-drinking is in England. It is made at least once a week in every bourgeois household. The French peasant’s principal meat dish consists of the meat from the stock-pot, and the chef gives us a supreme version of it, which goes to the making of the most perfect of all clear soups—the consommé. But to obtain a really good pot-au-feu, both time and patience are required—hours of slow and steady boiling will alone extr