Beef Bouilli
Take from six to eight pounds of a fine round of fresh beef. Put it into a soup-pot, with the remains of a piece of cold roast beef (bones and all) to enrich the gravy, but use no other cold meat than beef. Season it slightly with salt and pepper, and pour on just sufficient water to cover it well. Boil it slowly, and skim it well. When the scum ceases to rise, have ready half a dozen large carrots, cut into pieces, and put them in first. Afterwards add six turnips, quartered; a head of celery, cut small; half a dozen parsnips, cut in pieces; and six whole onions. Let it boil slowly till all the vegetables are done, and very tender.
Send it to table with the beef in the middle of a large dish; the vegetables laid all around it; and the gravy (thickened with fine grated bread-crumbs) in a sauce-boat. Serve up with it, white potatos, boiled whole; and mashed pumpkin, or winter squash.
This is a good dinner for a plain family.
Those who like tarragon mustard, or tarragon vinegar, may add it on their plates.
Tomatos may be skinned and stewed with it.