Bouilli (Boiled Meat)

Ingredients

• three pounds of beef
• two quarts of cold water

Method

1. 1

   Put the meat into an earthen stock pot and pour cold water on it.

2. 2

   Set it at the side of the fire to heat gradually.

3. 3

   As the water heats, it dilates the muscular fibres of the flesh, allowing the osmazome to dissolve and add flavor to the broth.

4. 4

   Avoid placing the pot on too hot a fire to prevent the albumen from coagulating and hardening the meat.

Nutrition per serving

As published

This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 227. The excerpt below is the record exactly as published.

three pounds of the beef. She sets it at the side of the fire and unconsciously performs an act of chemical skill. The pot grows gradually hot and as the water heats it dilates the muscular fibres of the flesh by dissolving easily, and rise to the surface of the water in light foam or scum, while the osmazome, which is the savoury juice of the meat, dissolving little by little, adds flavour to the broth. By this simple proceeding of “slow” cooking, the housewife obtains a savoury and nourishing broth and a “bouilli,” (boiled meat)

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