cold water must be used first, and then heated with the meat in it, and half an hour to the pound allowed. In the former, all the juice is to be kept in; and by putting into boiling water, the albumen of the mea^ hardens on the surface and makes a case or coating for the meat, which accomplishes this end. Where something between a soup and a plain boiled meat is desired, as in beef bouilli^ the meat is put on in cold water, which is brought to a boil very quickly, thus securing good gravy, yet not robbing the meat of all its juices. With corned or salted meats, tongue, etc., cold water must be used. If to be eaten cold, such meats should always be allowed to cool in the water in which they were boiled; and this water, if not too salt, can be used for dried bean or pea soup. Boiled Meats. — In boiling meat, simply for the meat's sake, or the use of it, you follow an opposite rule, in the beginning, from that in regard to boiling meat for soup. You put it into boiling, instead of cold, water. Cold water draws the juice of meat, which is precisely what you want in broth and soup. Boiling water contracts and coagulates the surface, and keeps in the juice; which again is precisely what you want. Certain preparations of meats, however, which are, in char- acter, between a soup and a boiled dish, as will appear in detail, are covered at first with cold water, and then brought to a quick boil. This method steers between the two results, and secures at once a good gravy and an eatable, nourishing piece of meat. Corn and salted meats are put on to boil in cold water. Beef Bouilli. — This is one of the dishes, just now referred to, which comes between a soup and a simple boiled meat. It is, in fact, merely a whole stew. Take a nice round of fresh meat. Trim off almost all the fat — all the gristle and hard, outside, scrappy bits — and take out the bone. Wash it, and lay it in a deep stew-pan, or soup- pot; cover it once and a half with cold water, and set it on the fire where it will come quickly to a boil. Take off the scum carefully, as it rises. Cut up in small bits and slices two car- rots, two small turnips, or one large one, two onions, and a large head, or two small onea» of celery. If you have 134 HOUSEHOLD. no celery, you can do without it by adding celery seed or celery salt to the spicing. When the scum is well removed, put in some vegetables and set the pot where it will only boil, or simmer, very gently, yet steadily, like soup. Scat- ter in a dozen whole cloves. Keep closely covered. Allow four hours; cook it till quite tender. One hour before it is done, put in a teaspoonful of made mustard, a large spoonful of any fine catsup or sauce, and a gill or more of wine if you choose. Still keep closely covered. When the beef is done, take it carefully on a deep dish, hot, and set it near the fire until you finish your gravy. Do this by stirring in a little smooth flour thickening. Prepare two teaspoonfuls of flour✪ Beef Bouilli to a quart, mixed with a little cold water, and added gradually, till you are sure you want it all. The vegetables will already have partly thickened the soup. Boil up and turn over the meat. Scatter some bits of nice mixed pickles — cauliflower, sliced gherkin, with bits of some red pickle for the color — over the meat, before it goes to table.

AI-modernized reading of the original text

cold water must be used first, and then heated with the meat in it, and half an hour to the pound allowed. In the former, all the juice is to be kept in; and by putting into boiling water, the albumen of the meat hardens on the surface and makes a case or coating for the meat, which accomplishes this end. Where something between a soup and a plain boiled meat is desired, as in beef bouilli^ the meat is put on in cold water, which is brought to a boil very quickly, thus securing good gravy, yet not robbing the meat of all its juices. With corned or salted meats, tongue, etc., cold water must be used. If to be eaten cold, such meats should always be allowed to cool in the water in which they were boiled; and this water, if not too salt, can be used for dried bean or pea soup. Boiled Meats. — In boiling meat, simply for the meat's sake, or the use of it, you follow an opposite rule, in the beginning, from that in regard to boiling meat for soup. You put it into boiling, instead of cold, water. Cold water draws the juice of meat, which is precisely what you want in broth and soup. Boiling water contracts and coagulates the surface, and keeps in the juice; which again is precisely what you want. Certain preparations of meats, however, which are, in character, between a soup and a boiled dish, as will appear in detail, are covered at first with cold water, and then brought to a quick boil. This method steers between the two results, and secures at once a good gravy and an eatable, nourishing piece of meat. Corn and salted meats are put on to boil in cold water. Beef Bouilli. — This is one of the dishes, just now referred to, which comes between a soup and a simple boiled meat. It is, in fact, merely a whole stew. Take a nice round of fresh meat. Trim off almost all the fat — all the gristle and hard, outside, scrappy bits — and take out the bone. Wash it, and lay it in a deep stew-pan, or souppot; cover it once and a half with cold water, and set it on the fire where it will come quickly to a boil. Take off the scum carefully, as it rises. Cut up in small bits and slices two carrots, two small turnips, or one large one, two onions, and a large head, or two small onea» of celery. If you have no celery, you can do without it by adding celery seed or celery salt to the spicing. When the scum is well removed, put in some vegetables and set the pot where it will only boil, or simmer, very gently, yet steadily, like soup. Scatter in a dozen whole cloves. Keep closely covered. Allow four hours; cook it till quite tender. One hour before it is done, put in a teaspoonful of made mustard, a large spoonful of any fine catsup or sauce, and a gill or more of wine if you choose. Still keep closely covered. When the beef is done, take it carefully on a deep dish, hot, and set it near the fire until you finish your gravy. Do this by stirring in a little smooth flour thickening. Prepare two teaspoonfuls of flour to a quart, mixed with a little cold water, and added gradually, till you are sure you want it all. The vegetables will already have partly thickened the soup. Boil up and turn over the meat. Scatter some bits of nice mixed pickles — cauliflower, sliced gherkin, with bits of some red pickle for the color — over the meat, before it goes to table.

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Beef Bouilli

The housekeeper's companion