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Classic
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page 6
little salt; a piece of butter; a little flour; one French roll; a tablespoonful
of French mustard.
Put the beef into a pot and cover it with water, and when it boils take off the
scum as it rises; then draw it to the side of the fire to stew slowly for five
or six hours, with the carrots, turnips, celery, garlic, bunch of sweet herbs,
and the onions stuck with cloves. When done lay the bouilli on a hot dish, and
strew over it some carrots, turnips and the stalks of celery, previously boiled
and cut into shapes. Add to it a sauce made of a little of the soup, thickened
with flour fried in butter, and seasoned with pepper and salt. Strain the soup
over a French roll placed at the bottom of the tureen and serve. The bouilli may
have a spoonful of French mustard added to the soup sauce.
BROTH IN HASTE
Cut some rare roast meat or broiled steak very fine. To a teacupful of the cut
meat put a pint and a half of boiling water; cover it, and set it on the fire
for ten minutes; season to taste. Roll a cracker fine, and put in with the meat.
This broth is both excellent and convenient for invalids or children.
PLAIN CHICKEN-BROTH FOR AN INVALID
Cut a young fowl into four parts, wash well in cold water, put the pieces in a
stewpan with one quart of cold water and a little salt; let it boil gently, skim
it well; add the white heart of a head of lettuce and a handful of chervil. Boil
the broth for an hour, then strain it into a bowl. Two tablespoonfuls of pearl
barley added to the broth when first put on makes it quite nourishing for an
invalid.
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