Recipes > Meat > Bouilli



  • meat
  • 1 whole carrot
  • 1 onion
  • 1 turnip
  • parsley
  • celery
  • 6 peppercorns
  • 3 cloves
  • 1 teaspoonful of salt


This dish is prepared usually from the meat used in making soup. Take a piece from the lower side of round; trim, and tie it into good shape; place it in the soup pot with cold water, allowing one quart of water to each pound of meat. Let it come slowly to the boiling point, and then let it simmer for four hours. After it has cooked two hours add the carrot, onion, and turnip, parsley, celery, peppercorns, cloves, salt. The meat will be tender if cooked very slowly, and not allowed to boil; but having been put into cold water, its juices will be extracted. Therefore the water is used as soup, and the meat will depend on a good sauce for flavor. Any rich brown sauce will do. Tomato or horseradish sauce is recommended. Cut the vegetables into fancy shapes with cutters, or into dice, and place them on the dish around the meat.


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The Century Cook Book (1901).

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