Cincinnati daily press. [volume] (Cincinnati [Ohio]) 1860-1862, 1861-09-04
A CHEAP and PnlntnbIo French Dish.

n CneHp ana RnIntnDIo ffonch DISH
The following extract forms part Of on in.
teresting editorial in a late number Of the
Philadelphia Press!
Every Frenchman seems to have been
born with o natural aptitude for cooking
Therefore, the French rank above the very
wisest af mankind, according TO the philos-
optical aphorism which defines man to be
cooking animal. Hence, no doubt, the
sagacious remark that there is reason in
roasting eggs.
For example, rations are.served out, and
we will soy that three soldiers receive four
or five pounds of beef or mutton-beef more
usual. An English mess would not well
know what to do with this, nor with the
vegetables which accompany it, which, at
any rate, can probably be purchasable at
low price. The Frenchman makes pot
an .tcu out of his beef or mutton-a dish
which the greatest epicure would eat with
pleasure Here is how he would do it
how he would make the pot an fen, which is
the most national dish in France:
There must be an iron saucepan to cook
in, and this must be kept clean and bright
at all times. The Frenchman tucks up his
cuffs, and puts gallon of water into his
iron saucepan or pot He takes his four
or five pounds of beef--whether off the but
took, or the skin, or the thick part of the
leg-and cuts it up into small pieces. He
adds three tablespoonsful of salt and one
of pepper He throws in four middle sized
onions, four leeks cut into pieces, two car
rots also cut into inch lengths, two good
sized sliced turnips one burnt or roasted
onion, and three cloves, if he can get them.
He puts the pot upon fire which is not hot
and, when beginning to skum, skins it, and
then places the pot on one side of the fire,
where there still will be a continuous but
not excessive heat. Here the contents will
simmer. Now and then he will add very
little cold water which makes the mixture
clear. After the pot has been thus kept
almost on boil for four hours, the cook
will put few slices of bread into tureen,
or whatever vessel there may be to receive
it, and pour the broth, with some Of the
vegetables, over. The meat is then put on
seperate dish, and the vegetables ANAL
gamated TO a most savory and nourishing
mass upon another dish Here, then, are
three dishes-one of the best soups in the
world. equal TO the JRllien; splendid JouN,
with all the muscle of the meat reduced to
q nutritive Jelly; and o mslaRge of vegeta-
bles, wholesome and most appetizing. If
you have not all the vegetables here named,
substitute those which you have. Turnip
tops. green and CRISP, make a good addi-
tion so would pint or two of peas, green
or field, and the ordinary bean, if French
beans are not to be had. If the roasted
onion be left out, the soup not only loses
mellow flavor, but the color will be white
instead of the color of prime Madeira. By
the way, glass of port wine, or of sherry,
improves the flavor of the soup, but it should
not be thrown in until ready for the COM
pany, and they for it.
This is the famous pot an ftU Some peO-
pie add celery and potatoes, and throw in
tomatoes, which are valuable addition.
Sweet herbs, chopped small, add to the fla
vor. The animal part of the dish may be
beef, mutton, venison any fresh meat
served out to the soldiers, as circumstances
permit The French cook this dish of theirs
in an earthen pipkin, with a close fitting
lid and a handle at each side. This pipkin
is rotund in the middle, and narrows down
toward the bottom. 1t is fire proof. There
are just such pipkins to be found in any
chinaware shop in any village The Amer
lean pipkin has three or four short stumps
of feet, and rests easily ON a stove, or on
the corner of fire. Slow cooking makes
the dish what it is, and these pipkins are
just fit for it. The French peasant has little
more than one meal per day. but this is the
pot al .tcu, and capital it is. Even when
there is no meat, which is often the case
among the laboring classes in France, the
vegetables alone dressed in this way make
n GOOD dish