Pot-au-Feu

• 3 lbs topside of beef
• 1 clove garlic
• 2 oz

Put the beef, stuck with slivers of garlic for flavour, and little pieces of lard which keep it moist, into four or five pints of cold water. Add the bones and bring to the boil. Turn down the heat at once; skim and keep skimming until no more scum rises, and then add the salt and vegetables, the leeks, celery and parsley tied in a bundle.

When the liquid comes to the boil again, turn t