Bouillon of Beef

Ingredients

• six pounds round of beef
• four turnips
• three carrots
• two onions
• handful of cabbage sprouts
• two teaspoonfuls butter
• one half cup of flour
• one teaspoonful made mustard
• four quarts of water

Method

1. 1

   Cover beef with water and cook slowly for one hour.

2. 2

   Cut vegetables into long strips and cook in boiling salted water for twenty minutes.

3. 3

   Skim the soup well and add vegetables.

4. 4

   Stew all slowly for two hours.

5. 5

   Brown the beef in a hot oven.

6. 6

   Reserve half the vegetables, season, and serve hot around the beef.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 8. The excerpt below is the record exactly as published.

BOULLION OF BEEF, Take six pounds round of beef, all in one piece, four turnips, three carrots, two onions, handful of cabbage sprouts, two teaspoonfuls butter, one half cup of flour, one teaspoonful made mustard, four quarts of water

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