Beef bouilli

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (28)

For the beef

the thick part of the brisket of beef ↝ Beef, brisket [Beef, excludes ground]
a small faggot of parsley and thyme ↝ Parsley, raw [Not included in a food category]
a bag of peppercorns and allspice ↝ Spices, allspice, ground [Spices and Herbs]
three or four onions ↝ Onions, raw [Vegetables and Vegetable Products]
roots of different sorts ↝ Burdock root, raw [Vegetables and Vegetable Products]
dry parsley that has been chopped very fine ↝ Parsley, raw [Not included in a food category]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
carrot ↝ Carrots, raw [Vegetables and Vegetable Products]

For the sauce hachée

a little dressed ham
gherkin ↝ Pickles, NFS [Olives, pickles, pickled vegetables]
boiled carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
the yolk of egg boiled ↝ Egg, yolk only, raw [Eggs and omelets]
brown sauce

Another way - For the beef

about eight or nine pounds of the middle part of the brisket ↝ Beef, brisket [Beef, excludes ground]
a little whole pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a blade or two of mace ↝ Spices, mace, ground [Spices and Herbs]
a turnip or two ↝ Turnips, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
about three pints or two quarts of water ↝ Water, tap [Tap water]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
sliced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips, previously boiled in another pot ↝ Turnips, raw [Vegetables and Vegetable Products]
an anchovy
a little ketchup ↝ Ketchup [Tomato-based condiments]
juice of lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (9)

Take the thick part of the brisket of beef, and let it lie in water all night; tie it up well, and put it to boil slowly, with a small faggot of parsley and thyme, a bag of peppercorns and allspice, three or four onions, and roots of different sorts: it will take five or six hours, as it should be very tender.
Take it out, cut the string from it, and either glaze it or sprinkle some dry parsley that has been chopped very fine over it; sprinkle a little flour on the top of it, with gherkin and carrot.
The chief sauce for it is sauce hachée, which is made thus: a little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, all chopped fine and put into brown sauce.

Another way

Take about eight or nine pounds of the middle part of the brisket; put it into your stew-kettle (first letting it hang up for four or five days) with a little whole pepper, salt, and a blade or two of mace, a turnip or two, and an onion, adding about three pints or two quarts of water.
Cover it up close, and when it begins to boil skim it; let it stand on a very slow fire, just to keep it simmering.
It will take five hours or more before it is done, and during that time you must take the meat out, in order to skim off the fat.
When it is quite tender take your stewpan, and brown a little butter and flour, enough to thicken the gravy, which you must put through a colander, first adding sliced carrots and turnips, previously boiled in another pot.
You may also, if you choose, put in an anchovy, a little ketchup, and juice of lemon; but these are omitted according to taste.
When the gravy is thus prepared, put the meat in again; give it a boil, and dish it up.

Original Text

Beef bouilli.

Take the thick part of the brisket of beef, and let it lie in water all night; tie it up well, and put it to boil slowly, with a small faggot of parsley and thyme, a bag of peppercorns and allspice, three or four onions, and roots of different sorts: it will take five or six hours, as it should be very tender. Take it out, cut the string from it, and either glaze it or sprinkle some dry parsley that has been chopped very fine over it; sprinkle a little flour on the top of it, with gherkin and carrot. The chief sauce for it is sauce hachée, which is made thus: a little dressed ham, gherkin, boiled carrot, and the yolk of egg boiled, all chopped fine and put into brown sauce.

[96]

Another way.

Take about eight or nine pounds of the middle part of the brisket; put it into your stew-kettle (first letting it hang up for four or five days) with a little whole pepper, salt, and a blade or two of mace, a turnip or two, and an onion, adding about three pints or two quarts of water. Cover it up close, and when it begins to boil skim it; let it stand on a very slow fire, just to keep it simmering. It will take five hours or more before it is done, and during that time you must take the meat out, in order to skim off the fat. When it is quite tender take your stewpan, and brown a little butter and flour, enough to thicken the gravy, which you must put through a colander, first adding sliced carrots and turnips, previously boiled in another pot. You may also, if you choose, put in an anchovy, a little ketchup, and juice of lemon; but these are omitted according to taste. When the gravy is thus prepared, put the meat in again; give it a boil, and dish it up.

Notes

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