Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Pounds of Lean Beef
  • 6 Quarts of Cold Water
  • 2 Small


This pot-au-feu, properly made, is truly delicious, savory and delicately odorous. The best cut for this is from the round lower end of the beef. It is important to have good beef, and that it be as freshly killed as can be had. Many of the Creoles add the beef spleen or brisket to the Soup. This is rich and juicy, and gives nutritive value to the dish. If delicacy is preferred to richness in t