Bouilli.
See this in direction for soup. But if to be dressed without soup, boil a piece of the flank or brisket in water to cover it, with a sufficiency of cut carrot and turnip to garnish, also a head of celery and 12 or 16 button onions, browned; add a small table-spoonful of black and Jamaica peppers tied in muslin; simmer it gently; and it requires a long time to cook it enough. When it has boiled till tender, take out enough of the liquor to make sauce; thicken it with brown roux, or flour rubbed in butter, add catsup, cayenne, and made mustard. Garnish with the vegetables. Caper, walnut, or tomata sauce. Pickled gherkins on the table.
Tongue to Stew.
Cut off the root, and boil a salted tongue tender enough to peel. Stew it in good gravy, with herbs, celery, soy, mushroom catsup, and cayenne. To be very rich this is served with truffles, morells, and mushrooms. Lard it if you like.—Or: put the tongue into a pan that will just hold it, strew over a mixture of pepper, cloves, mace, and allspice, and thin slices of butter, put a coarse paste over, and bake it slowly, till you think a straw will pass through it. To eat cold.
Ox Tails to Stew.
Divide them at the joints. Scald or parboil, then brown them in a stew-pan, with a little piece of butter, to keep from burning. Stew them slowly till tender, in broth or water, enough to make sufficient gravy, seasoned with salt, pepper, cayenne, chopped parsley, and a spoonful of made mustard. Thicken the gravy with brown flour. If you approve, put into the stew three onions (one brown), two carrots, and a bay leaf; or you may boil some cut carrots and turnips, stew them in melted butter, and serve round the pieces of meat in the gravy.
Irish Stew.
This excellent dish is made of mutton or beef. Chops cut from a loin or neck of mutton, trimmed of most of the
