La Petite Marmite

Meat Soup in Earthen Pot

Preparation info

  • Serves

    8

    .
    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 1 pound lean rump beef, in one piece
  • 1 pound of oxtail, cut up
  • 6

Method

  1. Put beef, oxtail pieces, and marrow bones into cheesecloth or a clean cloth. Tie with a string. (Use a napkin or kitchen towel; a double-thick piece of organdy is also perfect.) Remove fat from chicken and tie legs and wings to body. Place meats and chicken in large kettle. Add water and stock. Bring to a boil, then reduce heat and si