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86c8d02c07
Add a simple recursive test - where multiple ancestors exist and creating a virtual merge base from them would prevent a conflict.
19 lines
1.1 KiB
Plaintext
19 lines
1.1 KiB
Plaintext
SOUP WITH BOUILLI.
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Take the nicest part of the thick brisket of beef, about eight pounds,
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put it into a pot with every thing directed for the other soup; make it
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exactly in the same way, only put it on an hour sooner, that you may
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have time to prepare the bouilli; after it has boiled five hours, take
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out the beef, cover up the soup and set it near the fire that it may
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keep hot. Take the skin off the beef, have the yelk of an egg well
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beaten, dip a feather in it and wash the top of your beef, sprinkle over
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it the crumb of stale bread finely grated, put it in a Dutch oven
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previously heated, put the top on with coals enough to brown, but not
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burn the beef; let it stand nearly an hour, and prepare your gravy
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thus:--Take a sufficient quantity of soup and the vegetables boiled in
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it; add to it a table-spoonful of red wine, and two of mushroom catsup,
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thicken with a little bit of butter and a little brown flour; make it
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very hot, pour it in your dish, and put the beef on it. Garnish it with
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green pickle, cut in thin slices, serve up the soup in a tureen with
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bits of toasted bread.
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