| SOUP WITH BOUILLI. |
| |
| Take the nicest part of the thick brisket of beef, about eight pounds, |
| put it into a pot with every thing directed for the other soup; make it |
| exactly in the same way, only put it on an hour sooner, that you may |
| have time to prepare the bouilli; after it has boiled five hours, take |
| out the beef, cover up the soup and set it near the fire that it may |
| keep hot. Take the skin off the beef, have the yelk of an egg well |
| beaten, dip a feather in it and wash the top of your beef, sprinkle over |
| it the crumb of stale bread finely grated, put it in a Dutch oven |
| previously heated, put the top on with coals enough to brown, but not |
| burn the beef; let it stand nearly an hour, and prepare your gravy |
| thus:--Take a sufficient quantity of soup and the vegetables boiled in |
| it; add to it a table-spoonful of red wine, and two of mushroom catsup, |
| thicken with a little bit of butter and a little brown flour; make it |
| very hot, pour it in your dish, and put the beef on it. Garnish it with |
| green pickle, cut in thin slices, serve up the soup in a tureen with |
| bits of toasted bread. |
