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| -rw-r--r-- | tests/resources/rebase/bouilli.txt | 18 |
1 files changed, 18 insertions, 0 deletions
diff --git a/tests/resources/rebase/bouilli.txt b/tests/resources/rebase/bouilli.txt new file mode 100644 index 0000000..4b7c565 --- /dev/null +++ b/tests/resources/rebase/bouilli.txt @@ -0,0 +1,18 @@ +SOUP WITH BOUILLI. + +Take the nicest part of the thick brisket of beef, about eight pounds, +put it into a pot with every thing directed for the other soup; make it +exactly in the same way, only put it on an hour sooner, that you may +have time to prepare the bouilli; after it has boiled five hours, take +out the beef, cover up the soup and set it near the fire that it may +keep hot. Take the skin off the beef, have the yelk of an egg well +beaten, dip a feather in it and wash the top of your beef, sprinkle over +it the crumb of stale bread finely grated, put it in a Dutch oven +previously heated, put the top on with coals enough to brown, but not +burn the beef; let it stand nearly an hour, and prepare your gravy +thus:--Take a sufficient quantity of soup and the vegetables boiled in +it; add to it a table-spoonful of red wine, and two of mushroom catsup, +thicken with a little bit of butter and a little brown flour; make it +very hot, pour it in your dish, and put the beef on it. Garnish it with +green pickle, cut in thin slices, serve up the soup in a tureen with +bits of toasted bread. |