A soup which finds favor with all classes of society in France, rich and poor alike, as a tribute to its excellence and worth. It is to the French what roast beef and plum-pudding are to the English. No dinner in France is served without soup, and no good soup is supposed to be made without the pot-au-feu.

The following is the recipe: Put in the pot-au-feu six pounds of beef, four quarts of water, set near the fire, skim; when nearly boiling, add a spoonful and a half of salt, half a pound of liver, two carrots, four turnips, eight young or two old leeks, one head of celery, two onions and one burnt, with a clove in each, and a piece of parsnip, skim again, and let simmer four or five hours, adding a little cold water now and then; take off part of the fat, put slices of bread into the tureen, lay half the vegetables over,. and half the broth, and serve the meat separately with the vegetables around.