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Bouillon

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. 1 quart of cold water
  2. Broth
  3. 1 lb. of beef

Method

  1. 82.
  2. — Is the common soup of France, and is in use in almost every French family.
  3. Put into an earthen stock-pot in the proportion of 1 lb.
  4. of beef to 1 quart of cold water.
  5. Place it on the side of the fire, and let it become sloiclij hot.
  6. By so doing the fibre of the meat is enlarged, the gelatine is dis- solved, and the savorous parts of the meat are diffused through the broth.
  7. When the object is simply to make a good, pureflavoured beef broth, part of the shin or leg will answer the purpose, adding some vegetables, and letting it stew 4 or 5 hours ;
  8. but if the meat is to be eaten, the rump or leg-ofmutton piece should be used.

Plating