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 water. Simmer it to three quarts, clear it from the fat when cold, and add an onion if approved. If there be still any fat remaining, lay a piece of clean blotting or writing paper on the broth when in the bason, and it will take up every particle of the fat. BEEF CAKES, chiefly intended for a side-dish of dressed meat. Pound some beef that is under done, with a little fat bacon or ham. Season with pepper, salt, a little shalot or garlick; mix them well, and make the whole into small cakes three inches long, and half as wide and thick. Fry them to a light brown, and serve them in good thick gravy.