Bouillon of Beef
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 6 lbs. of brisket
- 2 tablespoonfuls of butter
- 1 teaspoonful of made mustard
- 4 quarts of water
- a cup of
- 3 carrots
- 2 Bermuda onions
Method
- 6 lbs.
- of brisket or round of beef, all in one piece.
- 4 turnips.
- 3 carrots.
- 2 Bermuda onions.
- A good handful of cabbage sprouts.
- 2 tablespoonfuls of butter, cut up in flour.
- Bunch of sweet herbs.
- 1 teaspoonful of made mustard.
- 4 quarts of water.
- Cover the beef with the water and cook slowly one hour.
- Meanwhile, cut the vegetables into long strips—not too thin—leaving the sprouts whole.
- Cook them all in boiling, salted water twenty minutes.
- Throw this water away, and at the end of the hour, skim the soup well, and put in the vegetables.
- Stew all very slowly two hours longer.
- There must never be a fast boil.
- Take out the beef;
- put into a dripping-pan;
- pour a cup of the soup (strained), seasoned well with pepper, salt, and mustard, over it;
- dredge thickly with flour and brown in a good oven, basting every few minutes.
- Take half the vegetables from the pot and keep hot.
- Rub the rest through a colander;
- season the soup and pulp, add the herbs and return to the saucepan;
- boil sharply five minutes;
- stir in butter and flour;
- simmer five minutes, and the soup is ready for the tureen.
- Season the reserved vegetables, and having dished your beef, lay them, very hot, around it.
- Serve with each slice.