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
- Put rump of beef in cold water and take off scum as it begins to rise.
- When it begins to boil, pour in a little cold water to clear it.
- When the scum is all taken off, put it to stew gently.
- Season with salt, cloves, and pepper. Add onions, carrots, turnips, and celery.
- When done, take all out to enrich the soup.
Glazing
- Stew a piece of veal with a little bacon.
- When sufficiently done, add onions, carrots, turnips, and celery.
- Strain off the broth and reduce consistency.
- Put glazing immediately onto Bouille at the moment it is served up.
Gravy
- Work up butter in flour.
- Add pickled cucumbers, capers, and anchovies.
- Put gravy in pan with glazing.
- Add a little water.
- Stir it up and take off heat the moment it boils.
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