Bouilli

Ingredients

• Three pounds of the leg should be taken
• the vegetables taken from the net
• grated Parmesan
• tomato puree

Method

1. 1

   Roll and tie the beef with string.

2. 2

   Cook it to make broth, ensuring it is not overcooked.

3. 3

   Serve the beef on a bed of well-boiled macaroni, removing the string.

4. 4

   Rub the cooked vegetables through a sieve, moistening with broth, and arrange around the beef.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 16. The excerpt below is the record exactly as published.

Bouilli. — Most English people look with horror and con- tempt on the beef from which soup has been extracted, recollecting the wretched mess of sodden meat which they have eaten abroad. Beef indeed is seldom tasted fresh by a foreigner, and he is quite satisfied with Bouilli. But when good English beef is used, and not the tough ill-fed meat of foreign oxen, worn out as they are by labouring in ploughs and carts, Bouilli is not to be despised. It makes an excellent dish for luncheon or for a home dinner. But when wanted for this, the beef should not be cut up. Three pounds of the leg should be taken, rolled up, and tied with a string. Care must be exercised that it is not more cooked than is necessary for the broth, and this is easily managed, as the quantity of beef is double that allowed for the broth alone. When it is done, lay the beef on a bed of well-boiled macaroni in a hot dish, and take away tlie string. Rub the vegetables taken from the BOUILLI 35 r net through a sieve, moistening them with a little broth, and arrange them round the beef. Bouilli prepared in this way, and with grated Parmesan and tomato puree

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