hiter, than that of ox-beef; but the lean is not
so bright a red. The grain of bull-beef is closer still, the fat hard
and skinny, the lean of a deep red, and a stronger scent. Ox-beef is the
reverse; it is also the richest and the largest; but in small families,
and to some tastes, heifer-beef as better still, if finely fed. In old
meat there is a horny streak in the ribs of beef: the harder that is,
the older: and the flesh is not finely flavoured.

BEEF BOUILLI. A term given to boiled beef, which, according to the
French fashion, is simmered over a slow fire, for the purpose of
extracting a rich soup, while at the same time the meat makes its
appearance at table, in possession of a full portion of nutricious
succulence. This requires nothing more than to stew the meat very
slowly, instead of keeping the pot quickly boiling, and taking up the
beef as soon as it is done enough. Meat cooked in this manner, affords
much more nourishment than when dressed in the common way, and is easy
of digestion in proportion to its tenderness. The leg or shin, or the
middle of a brisket of beef, weighing seven or eight pounds, is best
adapted for this purpose. Put it into a soup pot or deep stewpan with
cold water enough to cover it, and a quart over. Set it on a quick fire
to get the scum up, which remove as it rises; then put in two carrots,
two turnips, two leeks, or two large onions, two heads of celery, two
or three cloves, and a faggot of parsley and sweet herbs. Set the pot by
the side of the fire to simmer very gently, till the meat is just tender
enough to eat: this will require four or five hours. When the beef is
done, take it up carefully with a slice, cover it up, and keep it warm
by the fire. Thicken a pint and a half of the beef liquor with three
table spoonfuls of flour, season it with pepper, a glass of port wine or
mushroom ketchup, or both, and pour it over the beef. Strain the soup
through a hair sieve into a clean stewpan, take off the fat, cut the
vegetables into small squares, and add them to the soup, the flavour of
which may be heightened, by adding a table-spoonful of ketchup.

BEEF BROTH. If intended for sick persons, it is better to add other
kinds of meat, which render it more nourishing and better flavoured.
Take then two pounds of lean beef, one pound of scrag of veal, one pound
of scrag of mutton, some sweet herbs, and ten pepper corns, and put the
whole into a nice tin saucepan, with five quarts of