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.