Eouillie BEEF.
TAKE the thick end of a brisket of beef,
put it into a kettle of water quite covered over,
let it boil fast for two hours, then keep stewing
it close by the fire for six hours more, and as the
water wastes fill up the kettle, put in with the
beef some turnips cut in little balls, carrots, and
some celery cut in pieces: an hour before it is
done take out as much broth as will fill your
soup dish, and boil in it for that hour turnips
and carrots cut out in balls, or in little square
pieces with some celery, salt and pepper to
your taste; serve it up in two dishes, the beef
by itself, and the soup by itself; you may put
pieces of fried bread, if you like it, in your
soup, boil in a few knots of greens, and if you
think your soup will not be rich enough, you
may add a pound or two of fried mutton chops
to your broth when you take it from the beef,
and let it stew for that hour in the broth,
but be sure to take out the mutton when
you send it to the table: the soup must be very
clear.