Bouilli Beef

Ingredients

• Procure a piece of rump
• an onion
• six or eight cloves
• two blades mace
• a few celery tops
• two carrots
• an onion
• some allspice
• whole peppers
• a pint of the meat liquor
• browned flour
• a few capers
• a tablespoon catsup

Method

1. 1

   Rub meat with mixed spices and let stand for two days.

2. 2

   Boil slowly for three to four hours, skimming carefully.

3. 3

   Add cloves, mace, celery tops, carrots, onion, allspice, and whole peppers two hours before done.

4. 4

   Thicken meat liquor with browned flour, add capers and catsup, pour over beef, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 343. The excerpt below is the record exactly as published.

Bouilli Beef. — Procure a piece of rump weighing from twelve to thirteen pounds and have the butcher remove bone ; put an onion in cavity, rub meat all over with mixed spices and let stand two days to become tender. Hemove the onion when put to boil. Boil slow- ly three or faur hours, skimming carefully ; add six or eight cloves two blades mace and a few celery tops to water in which it is to be boiled, and about two hours before done put in two carrots, thinly sliced, an onion and some allspice and whole peppers. For the gravy, thicken a pint of the meat liquor with browned flour, add a few capers and a tablespoon catsup

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