Bouilli with Sharp Sauce

Ingredients

• Take about a pound and a half of cold beef
• moisten with a gill of stock
• Serve either with piquant or tomato sauce

Method

1. 1

   Cut the beef across the grain into slices a quarter of an inch thick.

2. 2

   Trim off the gristle and outside parts.

3. 3

   Put the meat into a small gratin dish, sprinkle with pepper and salt, and moisten with stock.

4. 4

   Let the meat bake for a quarter of an hour in a moderate oven.

5. 5

   Serve with sauce poured over the meat.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 109. The excerpt below is the record exactly as published.

BOUILLI WITH SHARP SAUCE. Ingredients. Boiled Beef. Piquant or Tomato sauce. 1. Take about a pound and a half of cold beef and cut it across the grain into slices a quarter of an inch thick. 2. Trim off the gristle and outside parts ; 3. Put the meat into a small gratin dish, sprinkle with pepper and salt, and moisten with a gill of stock ; 4. Let the meat bake for a quarter of an hour in a moderate oven. 5. Serve either with piquant or tomato sauce

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