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Beef Bouilli

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Take the thick part of the brisket of beef, and let it lie in water all

night; tie it up well, and put it to boil slowly, with a small faggot of

parsley and thyme, a bag of peppercorns and allspice, three or four

onions, and roots of different sorts: it will take five or six hours, as

it should be very tender. Take it out, cut the string from it, and

either glaze it or sprinkle some dry parsley that has been chopped very

fine over it; sprinkle a little flour on the top of it, with gherkin and

carrot. The chief sauce for it is sauce hachee, which is made thus: a

little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled,

all chopped fine and put into brown sauce.

Other Recipes


Sauce For Beef Bouilli

Four hard eggs well mixed up with half a table-spoonful of made mustard,

eight capers, and one table spoonful of Reading sauce.









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