Soup and Bouilli (No. 238)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (16)
for thickening
for serving with beef
Instructions (25)
  1. Lay the beef (leg or shin, or brisket of about seven or eight pounds) on a fish-drainer, or place a slice under it to enable you to place it on the dish entire.
  2. Put the beef into a soup-pot or deep stew-pan with cold water enough to cover it, and a quart over.
  3. Set it on a quick fire to get the scum up, and remove it as it rises.
  4. Add two carrots, two turnips, two leeks (or two large onions), two heads of celery, two or three cloves, and a fagot of parsley and sweet herbs.
  5. Set the pot by the side of the fire to simmer very gently until the meat is just tender enough to eat (about four or five hours).
  6. Put a large carrot, a turnip, a large onion, and a head or two of celery into the soup whole.
  7. Remove these vegetables as soon as they are done enough, and lay them on a dish until cold.
  8. Cut the cooked vegetables into small squares.
  9. When the beef is done, take it out carefully.
  10. To dish up the beef, see No. 204, or No. 493.
  11. Strain the soup through a hair-sieve into a clean stew-pan.
  12. Take off the fat.
  13. Add the cut vegetables to the soup.
  14. Optionally, heighten the flavor by adding a tablespoonful of mushroom catchup.
For thickened soup
  1. Take four large tablespoonfuls of the clear fat from the top of the pot and four spoonfuls of flour.
  2. Mix the fat and flour together until smooth.
  3. Stir the mixture gradually into the soup.
  4. Simmer the soup for at least ten minutes longer.
  5. Skim the soup well.
  6. Pass the soup through a tamis or fine sieve.
  7. Add the vegetables and seasoning as directed for the clear soup.
Serving the beef
  1. Keep the beef hot.
  2. Send it up as a remove to the soup.
  3. Sprinkle finely-chopped parsley on top of the beef.
  4. Serve with a sauce-boat of No. 328.
Original Text
Soup and Bouilli.—(No. 238. See also No. 5.) The best parts for this purpose are the leg or shin, or a piece of the middle of a brisket of beef, of about seven or eight pounds weight; lay it on a fish-drainer, or when you take it up put a slice under it, which will enable you to place it on the dish entire; put it into a soup-pot or deep stew-pan, with cold water enough to cover it, and a quart over; set it on a quick fire to get the scum up, which remove as it rises; then put in two carrots, two turnips, two leeks, or two large onions, two heads of celery, two or three cloves, and a fagot of parsley and sweet herbs; set the pot by the side of the fire to simmer very gently, till the meat is just tender enough to eat: this will require about four or five hours. Put a large carrot, a turnip, a large onion, and a head or two of celery, into the soup whole; take them out as soon as they are done enough; lay them on a dish till they are cold; then cut them into small squares: when the beef is done, take it out carefully: to dish it up, see No. 204, or No. 493: strain the soup through a hair-sieve into a clean stew-pan; take off the fat, and put the vegetables that are cut into the soup, the flavour of which you may heighten by adding a table-spoonful of mushroom catchup. If a thickened soup is preferred, take four large table-spoonfuls of the clear fat from the top of the pot, and four spoonfuls of flour; mix it smooth together; then by degrees stir it well into the soup, which simmer for ten minutes longer at least; skim it well, and pass it through a tamis, or fine sieve, and add the vegetables and seasoning the same as directed in the clear soup. Keep the beef hot, and send it up (as a remove to the[213] soup) with finely-chopped parsley sprinkled on the top, and a sauce-boat of No. 328.
Notes
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