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.