Bouilli Beef
From Rare old receipts, 1906
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 6. The excerpt below is the record exactly as published.
BOULLI BEEF. Contributed by Mr. C. Hartman Kuhn, Philadelphia, Pa. Put the thick end of a brisket of beef into a kettle and cover it over with water. Let it boil for 2 hours, then stew it close by the fireside for 6 hours or more, and fill up the kettle as the water falls. Put in with the beef some turnips cut in little balls, some carrots and some celery cut in pieces
Cook this with the app: pantry check, scaling, and the assistant.