No. 760 — Bouilli — Boiled Beef
English historical translation of Molokhovets recipe No. 760 from the 1901 Russian cookbook, retaining original methods and measures.
Take three to four Russian pounds of boneless beef from the rounded part of the rump. Beat and shape into a neat rounded oblong, and tie with string.
Lower into vigorously boiling salted water in a small enamel kettle, using enough water to cover the meat, and add a bunch of herbs. Cover and boil over high heat for a few minutes, then reduce to low heat.
Cook for one to two hours, according to the size of the piece, salting again halfway through. Test the meat with a thick needle as in the original instructions, lift out and leave for ten minutes.
Cut into thin slices across the grain, arrange to resemble the whole piece and sprinkle lightly with crushed rusks. Serve with the accompaniments described in No. 759.
For a tastier bouilli, lower the beef into boiling strained stock made beforehand from two or three Russian pounds of crushed bones and a bunch of greens, instead of plain salted water. The remaining stock, with extra roots, can become soup the next day.
To provide
3–4 Russian pounds of beef from the rounded rump | A bunch of greens, salt and garnishes |