Pot-au-Feu

Ingredients

3 pounds lean beef brisket
4 ounces salt pork
2 whole cloves
1 medium onion
3 leeks
1 stalk celery
9 carrots
1 turnip
12 sprigs parsley
1 teaspoon thyme
1 tablespoon salt
1 chicken (3 1/2 pounds)
6 whole potatoes, peeled
1 small head cabbage, quartered

Preparation

Place brisket and salt pork in a large kettle. Stick cloves into onion; add to kettle. Wash leeks, celery, carrots and turnip; cut into chunks. Add to kettle with parsley and thyme; add enough water to cover. Bring to a boil over high heat. Add salt and simmer for 1 1/2 hours. Add chicken; cook 30 minutes. Stir in potatoes and cabbage; cook about 30 minutes longer, or until chicken and vegetables are tender. Serve in large soup plates, giving each person some broth, meat, vegetables and chicken. Pot-au-Feu is traditionally served with crusty French bread.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.