Boiled Beef With Tomatoes from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Take a half-dozen fine, ripe Tomatoes, and parboil them in butter, being careful not to let them burn. Add a pinch of flour and two good cups of Bouillon, a little salt and pepper, a clove of garli...
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Ingredients
- The Bouilli
- ½ Dozen Tomatoes
- 2 Cupfuls of Bouillon
- ½ Teaspoonful of Flour
- A Clove of Garlic
- A Sprig Each of Thyme and Parsley
- A Bay Leaf
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