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Classic
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page 15
SOUP WITH BOUILLI.
TAKE the nicest part of the thick brisket of beef, about eight pounds, put it
into a pot with every thing directed for the other soup; make it exactly in the
same way, only put it on an hour sooner, that you may have time to prepare the
bouilli; after it has boiled five hours, take out the beef, cover up the soup
and set it near the fire that it may keep hot. Take the skin off the beef, have
the yolk of an egg well beaten, dip a feather in it and wash the top of your
beef, sprinkle over it the crumb of stale bread finely grated, put it in a Dutch
oven previously heated, put the top on with coals enough to brown, but not burn
the beef; let it stand nearly an hour, and prepare your gravy thus:- Take a
sufficient quantity of soup and the vegetables boiled in it; add to it a
table-spoonful of red wine, and two of mushroom catsup, thicken with a little
bit of butter and a little brown flour; make it very hot, pour it in your dish,
and put the beef on it. Garnish it with green pickle, cut in thin slices, serve
up the soup in a tureen with bits of toasted bread.
VEAL SOUP.
PUT into a pot three quarts of water, three onions cut small, one spoonful of
black pepper pounded, and two of salt, with two or three slices of lean ham; let
it boil steadily two hours; skim it occasionally, then put into it a shin of
veal, let it boil two hours longer; take out the slices of ham, and skim off the
grease if any should rise, take a gill of good cream, mix with it two
table-spoonsful of flour very nicely, and the yelks of two eggs beaten well,
strain this mixture, and add
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