The Dinner Bell; A Gastronomic Manual (Paperback)

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: BEEF DISHES. Beef Bouilli. It is understood that bouilli, or boiled beef, is the meat of which bouillon, or what English cooks call gravy soup (which is indeed the foundation of most meat soups), is made. There are many ways of making appetizing dishes with this boiled meat, which in itself is almost tasteless. It is too nutritious a food, however, to be wasted in any household. Ordinary English cooks disdain it, because they have not the knowledge necessary to commend it to the palate. Bouilli is not scraps of beef which have been boiled to dry threads for beef- tea in the old English fashion, but a substantial piece of fillet, having a fair proportion of fat. '. After having been served with the bouillon a first day, accompanied by a separate dish of the vegetables which have been boiled with it, bouilli may be served up on the following day in these ways:? Minced Bouilli. The cold beef is finely minced and seasoned with some well chopped onion, which has been browned in butter. Add salt, pepper, and moisten with a little gravy and white wine. Let it simmer a quarter of an hour before serving. Or the mince, before the gravy and wine are added, may be made into balls or cakes rolled in flour, and fried; and served with a tomato, a soubise sauce, or a horseradish sauce. Beef en persillade.?Cut some cold beef into slices, put it into a dish with some chopped parsley and eschalot and a little butter; well sprinkle with chapelure (?), and moisten with a little gravy. Let it simmer over a gentle fire for half an hour. Beef en vinaigrette.?Cut some cold beef into thin slices, season with chervil, tarragon, pimpernel, a few capers, and a chopped gherkin, salt, pepper, oil, and vinegar. Cold boiled beef may be served in the same manner, with a sauce blanquette, sauce...