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 itexactly in the same way, only put it on an hour sooner, that you mayhave time to prepare the bouilli; after it has boiled five hours, takeout the beef, cover up the soup and set it near the fire that it maykeep hot. Take the skin off the beef, have the yelk of an egg wellbeaten, dip a feather in it and wash the top of your beef, sprinkle overit the crumb of stale bread finely grated, put it in a Dutch ovenpreviously heated, put the top on with coals enough to brown, but notburn the beef; let it stand nearly an hour, and prepare your gravythus:--Take a sufficient quantity of soup and the vegetables boiled init; 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 itvery hot, pour it in your dish, and put the beef on it. Garnish it withgreen pickle, cut in thin slices, serve up the soup in a tureen withbits of toasted bread.