Place 4 quarts water in a large pot with the meat, the bones and a tablespoon coarse salt. Bring to a boil, skim, lower the heat and cover. Simmer for 1 hour. In the meantime, add the leeks, celery and onions. The pot-au-feu must cook for 3 hours at least. Add the carrots after the first hour with the onions and the bouquet garni. Add the leeks, celery, and turnips afer 30 minutes, with 10 peppercorns. Add water if needed. Simmer. To serve, strain the stock and degrease it. Serve the stock in cups with slices of toasted bread and grated GruyÅre. Carve the meat and place on a serving platter alternating with the vegetables. Serve mustard, coarse salt, pickles, ketchup, etc. If you like marrow bones, wrap each in aluminum foil and bake them in the oven for 30 minutes.
