Bouillé

Ingredients

• Rump of beef
• Salt and Pepper
• Cloves
• Four onions
• Four carrots
• Four turnips
• One head of celery
• Veal
• Bacon
• Butter
• Flour
• Chopped pickled cucumbers
• Water
• Capers
• Anchovies

Directions

1. Put rump of beef in cold water and take off scum as it begins to rise.
2. When it begins to boil, pour in a little cold water to clear it. 
3. When the scum is all taken off, put it to stew gently. 
4. Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
5. When done, take all out to enrich the soup.

Glazing 

1. Stew a piece of veal with a little bacon.
2. When sufficiently done, add onions, carrots, turnips, and celery.
3. Strain off the broth and reduce consistency.
4. Put glazing immediately onto Bouille at the moment it is served up.

Gravy

1. Work up butter in flour.
2. Add pickled cucumbers, capers, and anchovies.
3. Put gravy in pan with glazing.
4. Add a little water.
5. Stir it up and take off heat the moment it boils.

Source — Creole Cookery Book
Prepared by Brooke Walker
Louisiana Anthology
September 28, 2021