Ingredients. - Four pounds of beef, or four pounds of the meat of the ox-cheek. Sago or tapioca for soup. Half an ounce of salt. Two turnips. Two carrots. Two leeks. One parsnip. One small head of celery. Two or three sprigs of parsley. One cabbage. One bay-leaf, thyme, and marjoram, and one onion stuck with three cloves.

Time required, about four hours.

To make Pot-aufeu:

1. Put six quarts of water in a large pot.

2. Take four pounds of the sticking piece of beef or four pounds of the meat off the ox-cheek, without any bone, tie it up firmly into a shape with a piece of string, and put it into the pot.

3. Put the pot on the fire to boil.

4. When the water is quite boiling, put in half an ounce of salt, and then move the pot to the side of the fire to simmer.

5. Take two carrots, two leeks, two turnips, one parsnip, one small head of celery, and wash them well in cold water.

6. Scrape the carrots and the parsnip, and cut them in quarters with a knife.

7. Take the leeks and cut off the long green leaves, as only the white part is required.

8. Take the head of celery and cut off the green tops of the leaves.

9. Tie the leeks, the celery, and the parsnip and carrot together with a piece of string.

10. Take a cabbage, cut it in two, and wash it thoroughly in cold water, and tie it firmly together with a piece of string.

11. Skim the pot-au-feu occasionally with a spoon.

12. When it has boiled very gently for one hour, add to it all the vegetables except the cabbage.

13. Take one bay-leaf, a sprig of parsley, a sprig of thyme, a sprig of marjoram, and tie them together with a piece of string.

14. Put these herbs into the pot.

15. Take one onion, peel it, and stick three cloves in it.

16. Put the onion into the pot.

17. When the vegetables have been two hours in the pot, put in the cabbage.

18. When the contents of the pot have simmered gently for four hours, take out the meat and put it on a hot dish.

19. Garnish the meat with the carrots, turnips, and parsnips, and pour over it about half a pint of the liquor for gravy.

20. Take out the cabbage and serve it in a hot vegetable-dish.

21. Strain the liquor through a colander, or cloth, into a basin, and put it by to cool.

22. Do not remove the fat until the liquor is required for use; it keeps the air from it.

To make a Soup of the liquor:

23. Put two quarts of the liquor in a saucepan, and put it on the fire to boil.

24. Take two ounces of crushed tapioca, or small sago; and when the liquor boils, sprinkle in the tapioca or sago, and let it boil for fifteen minutes, stirring occasionally.

25. Then pour it into the soup-tureen, and it is ready for use.

N. B. - If liked, Beef a-la-mode, or rissoles (see " Cooked Meat," Lesson Sixth), can be made from the meat of the Pot-au-feu.

For Beef a-la-mode :

1. Put two ounces of dripping into a saucepan, and put it on the fire to melt.

2. Stir in one tablespoonful of flour.

3. Take one pound and a half of the meat and cut it in neat pieces.

4. Put these pieces of meat into the saucepan.

5. When it comes to the boil, turn over the slices of meat and pour in half a pint of cold water.

6. Wash and scrape clean one carrot, and cut it in slices.

7. Put the carrot into the saucepan; add a bunch of herbs (namely, a sprig of marjoram and thyme and a bay-leaf), tied tightly together.

8. Let it just come to a boil, and then move the saucepan to the side of the fire, and let it simmer gently for three hours.

9. Watch it, and stir it occasionally.

10. For serving, turn the meat on to a hot dish, and place the carrot on the top of the meat.