New England Boiled Dinner, Pot-au-Feu, Bollito Misto

The simplest and most fundamental method for making meat soups is to slowly simmer large chunks of meat in a large pot with vegetables. These are the great soups of the European and early American farm kitchen. The principle is simple: meat and vegetables are covered with water and simmered gently for several hours until the meat is tender. To serve a French pot-au-feu, or an Italian bollito misto, the broth is traditionally presented first, followed by a platter of the steaming meats. Assorted condiments and sauces are put on the table to eat with the meats.