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Pot-Au-FeuPot au Feu is French for “pot on the fire”. In other words, a stew or stock pot which is left cooking over the fire. In previous times, it may simply have been a cooking pot which was left over the fire, into which was thrown whatever food and scraps happened to be available. Often the meat was either scraps, or relatively poor cuts which needed a long time to cook in order to be tender. In historical terms, it was a dish for relatively poor people.

 

serves totaltime preptime cookingtime
6 persons 2 hours
50 minutes
20 minutes 2 hours
30 minutes

 

 

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