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A Rolled Tongue to Eat Cold

BEEF-BOUILLI. 367. Beef-bouilli is fresh beef boiled very slowly in a small quantity of water; the liquor being in this way preserved for stock, and not being salt, there is no loss. To an English palate, fresh beef boiled to rags is not pleasant, but when served with vegetables it is by no means to be despised; and, as a regular article of diet, is tne only one which preserves all the goodness without waste. It is true that the same may be done with the liquor of boiled mutton; but here more water is used, and consequently the liquor is not so good, neither will the meat bear so much boiling. The economist is, therefore, strongly advised to try this plan once a week for a family, and in a very short time it will be relished here as much as in France. When boiled with winter peas, or green peas (old), or greens, the flavour of the meat is improved, and the soup the next day is more easily made. (See the Pot-au-feu, among the soups.)