Pot-au-feu

Ingredients

• beef
• broth
• sacking
• water
• white resin

Directions

1. Cook the beef until three-quarters done.

2. Remove half of the boned beef to preserve it.

3. Strain the broth and let it cool.

4. Bottle the broth and seal tightly.

5. Place the removed beef in bottles covered with broth and seal.

6. Put the bottles upright in a boiler filled with fresh water to the cordline.

7. Cover the boiler and wrap it with a wet cloth to prevent evaporation.

8. Heat the water-bath to boiling and maintain for one hour.

9. After an hour, remove the fire and let the water cool for half an hour.

10. Uncover the boiler and remove the bottles after another hour or two.

11. Seal the stoppers with white resin the next day.