Soup and Bouille

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (23)

For the soup base

about five pounds of brisket of beef ↝ Beef, brisket [Beef, excludes ground]
four pounds of the leg of mutton piece of beef ↝ Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw [Pork Products]
about two gallons of water ↝ Water, tap [Tap water]
one large onion ↝ Onions, raw [Vegetables and Vegetable Products]
two or three carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
two turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a leek ↝ Leeks [Onions]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
fix or seven cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some whole pepper ↝ Spices, pepper, black [Spices and Herbs]

For serving

carrots cut into small pieces resembling wheels ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips cut in balls ↝ Turnips, raw [Vegetables and Vegetable Products]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a little chervil ↝ Parsley, raw [Not included in a food category]
forrel
two heads of endive ↝ Endive, raw [Vegetables and Vegetable Products]
one or two of celery cut into pieces ↝ Celery, raw [Vegetables and Vegetable Products]
a Dutch loaf, or a French roll dried, after the crumb is taken out ↝ Dutch brand loaf, chicken, pork and beef [Sausages and Luncheon Meats]
a Dutch loaf, or a French roll dried, after the crumb is taken out ↝ Rolls, french [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
chyan pepper ↝ Peppers, raw, NFS [Other vegetables and combinations]

For the bouille serving

mashed turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
sliced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (12)

Roll up the brisket of beef as tight as you can, and fasten it with a piece of tape.
Put it into a stew-pan, with the leg of mutton piece of beef, and about two gallons of water.
When it boils, take off the scum quite clean.
Add the onion, carrots, turnips, leek, celery heads, cloves, and whole pepper.
Stew the whole very gently, close covered for six or seven hours.
About an hour before dinner strain the soup quite clear from the meat.
Have ready boiled carrots cut into small pieces resembling wheels, turnips cut in balls, spinach, chervil, forrel, endive heads, and celery cut into pieces.
Put these into a tureen, with a Dutch loaf or a French roll dried (after the crumb is taken out).
Pour the soup to these boiling hot.
Add a little salt and chyan pepper.
Take the tape from the beef, or bouille, and place it in a dish by itself.
Serve the mashed turnips and sliced carrots each in a separate small dish alongside the bouille.

Original Text

Soup and Bouille.
TAKE about five pounds of brisket of beef, roll it up as tight as you can, and fasten it with a piece of tape. Put it into a stew-pan, with four pounds of the leg of mutton piece of beef, and about two gallons of water. When it boils, take off the scum quite clean, and put in one large onion, two or three carrots, two turnips, a leek, two heads of celery, fix or seven cloves, and some whole pepper. Stew the whole very gently, close covered for fix or seven hours. About an hour before dinner strain the soup quite clear from the meat. Have ready boiled carrots cut into small pieces resembling wheels, turnips cut in balls, spinach, a little chervil and forrel, two heads of endive, and one or two of celery cut into pieces. Put these into a tureen, with a Dutch loaf, or a French roll dried, after the crumb is taken out. Pour the soup to these boiling hot, and add a little salt and chyan pepper. Take the tape from the beef, or bouille, and place it in a dish by itself, with mashed turnips and sliced carrots, each in a separate small dish, and in this manner serve up the whole.

Notes

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