Bouillon
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
Method
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- 40.
- — Is the common soup of France, and is in use in almost every French family.
- Put beef into an earthen stock-pot in the proportion of 1 lb.
- to 1 quart of cold water.
- Place it at the side of the fire, and let it become slowly hot.
- By so doing the fibre of the meat is enlarged, the gelatine is dissolved, and the savorous parts of the meat are diffused through the broth.
- 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 ;
- but if the meat is to be eaten, the rump or leg-ofmutton piece should be used.