Preparation in the “field stove”:
Bone the meat, cut away the fat and cut into portions.
Divide water evenly among the necessary boiling kettles and let it boil. Put the meat portions into the boiling kettles, let them boil and skim. Season with salt and spices. Pre-cook for 40 minutes.
Add finely chopped soup vegetables and boil. Season to taste. Close kettle, pack tightly into boxes and do not open before 4 hours of cooking time.
Tips, additions, decor&tricks:
This dish is exceptionally suitable with: A) Lack of fresh vegetables to prepare pot-au-feu, B) Lack of time e.g. unforeseen bivouac, mobilization, C) Insufficient number of cooking boxes,
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