Beef Bouilli

Ingredients

• Take a piece of the round weighing four pounds.
• add large teaspoonful of salt
• one carrot
• one turnip
• one onion
• two sliced potatoes
• one tablespoonful of suet
• three tablespoonfuls of flour

Method

1. 1

   Tie the beef into a neat shape with muslin, cover with boiling water in a large stewing pan.

2. 2

   Skim carefully and simmer for 45 minutes per pound.

3. 3

   Add salt, carrot, turnip, and onion when meat is half done.

4. 4

   Add potatoes 15 minutes before serving.

5. 5

   Dish the meat, rub suet and flour together, stir into the stew, season to taste, and serve in a tureen.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 34. The excerpt below is the record exactly as published.

BEEF BOUILLI. Take a piece of the round weighing four pounds. Tie it into a neat shape with strong muslin, put into a large stewing pan, and cover with boiling water. Stand over a moderate fire, skim carefully, and simmer forty-five minutes to every pound. When meat is half done, add large teaspoonful of salt, and one carrot, one turnip, and one onion sliced. Fifteen minutes before you dish it add two sliced potatoes. When done dish the meat. Rub together one tablespoonful of suet and. three tablespoonfuls of flour

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