Boulſse Beef.
PUT the thick end of a brifket of beef into a kettle, and cover it with water. Let it boil fast for two hours, then stew it close by the fire side for six hours more, and fill up the kettle as the water decreaſes. Put in with the beef some turnips cut in little balls, some carrots, and some celery. About an hour before the meat is done, take out as much broth as will fill your soup-dish, and boil in it, for an hour, turnips and carrots cut in little round or ſquare pieces, with some celery, and season it to your taste with salt and pepper. Serve it up in two dishes, the beef in one dish, and the soup in another. You may put pieces of fried bread in your soup, and boil in a few knots of greens; and if you would have your soup very rich, add a pound or two of mutton-chops to your broth when you take it from the beef, and let them stew in it for an hour; but remember to take out the mutton before you serve the soup up.