Bouilli Beef

Ingredients

• piece of the rump, from twelve to thirteen pounds
• an onion
• about six or eight cloves
• two blades of mace
• a few celery tops
• two carrots, cut in thin, round slices
• one onion
• some allspice
• whole peppers

Method

1. 1

   Rub the beef with spices and let it stand for a couple of days.

2. 2

   Boil slowly for 3-4 hours, skimming grease.

3. 3

   Add cloves, mace, celery, carrots, onion, and allspice.

4. 4

   Before serving, mix a pint of gravy with claret wine and capers, pour over the beef.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 55. The excerpt below is the record exactly as published.

BOUILLI BEEF. Get a piece of the rump, from twelve to thirteen pounds ; let the butcher take outthe bone and have an onion inserted ; rub it all over with different spices ; let it stand for a couple of days to become tender. Remove the onion when 5'ou put it over to boil ; skim carefulty all grease that will rise to the top. It must boil slowly for three or four hours. Add about six or eight cloves, two blades of mace, a few celerj^ tops ; in about two hours before dinner add two carrots, cut in thin, round slices, one onion, some allspice, whole peppers

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