Beef Bouilli

Ingredients

• Take a piece of beef (say 8 lbs.)
• two onions
• four carrots
• four turnips
• one head of celery
• a piece of veal weighing 2 lbs.
• a slice of bacon
• a little water

Method

1. 1

   Put the beef over the fire in a pot of cold water.

2. 2

   When it begins to boil, skim and add a little fresh cold water to clear it.

3. 3

   Set the pot on the back of the fire to stew gently.

4. 4

   Season with salt, pepper, onions, carrots, turnips, and celery.

5. 5

   While the beef is cooking, make the glazing by stewing veal with bacon and the same vegetables.

6. 6

   Strain off the broth, reduce it for glazing, and pour over the bouilli when serving.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 7. The excerpt below is the record exactly as published.

Beef Bouilli their respective headings as indi- cated : Beans, Boston. See Vegetables. .. Creamed. Croquettes. Lima. .. String, Omelet of. Salad of. .. Salad. See Salads. .. Soup. See Soups. .. Pork and. See Pork. BE Beef is considered by many the best and most wholesome, as it is certainly the most economical meat that can be purchased for family use. It is in season all the year round. The heart, sweetbreads, and kidneys should always be used fresh. Ox beef is the best : the flesh is smoothly grained and rather open ; if the animal is young the meat rises when pressed with the finger. The lean is of a bright red color, and the fat white rather than yellow. In roasting, baste often; a great deal depends on this. Inexperienced cooks think they have done all that is necessary when they have given it the prescribed time ; but without frequent basting the meat will be dry and indigesti- ble. In all recipes given in this book the greatest care has been taken to give correctly the time required for cooking, but it must be remembered that it is impossible to give it exactly to suit each case, because so many circumstances tend to vary it, such as the age of the animal, the time the meat has been kept after being killed, the state of the weather, the cooking apparatus used, and the quality of the fuel. The average only has been taken, and this being understood, common-sense must make allowance for the rest. It will be an assistance to remember that freshly killed meat requires more time than that which has been kept, and also that meat needs cooking rather longer in cold weather than in hot. Bearnaise Sauce. See Sauces. Beating. — The object of beating is to get air into the mixture and there- by make the same light, therefore stir- ring must be avoided, as that simply mingles the various articles in the mixture and drives out the air. Bechamel Sauce. See Sauces. EF Beef Balls. — Chop cold roast beef very fine, freeing it from bits of gristle, but leaving in the fat. To half a pint of meat, put one small cupful of crumbs, bread or cracker, rolled and sifted ; salt and pepper to taste. Moist- en the whole with any soup or stock you may have, add a little Worcester- shire sauce, heat all together, and then stir in one egg well beaten. Set the mixture away to cool. When cold, form into balls, roll in egg and fine crumbs, and fry in a wire basket for two minutes. Beef Bouilli. — Take a piece of beef (say 8 lbs.), a part of the rump being the best, and put it over the fire in a pot of cold water. When it begins to boil, skim and add a little fresh cold water to clear it. When all the scum has been removed, set the pot on the back of the fire, where the contents will stew very gently. Season with salt and pepper, two onions, four carrots, four turnips, one head of celery. When these vege- tables are done, take them out to season the soup. While the beef is cooking make the glazing as follows : Stew a piece of veal weighing 2 lbs. with a slice of bacon, and one each of the same kinds of vegetables that were put into the pot with the beef. When done, strain off the broth and reduce to the consistence proper for glazing, and pour it over the bouilli at the moment of serving it up. For the gravy, work up a piece of butter the size of an egg in a little flour, with 5 Beef, Corned, BEEF Beef, Dried, a small pickled cucumber cut up fine, one anchovy, and a large spoon- ful of capers. Put it in the same saucepan in which the glazing was prepared, with a little water

Cook this with the app: pantry check, scaling, and the assistant.