Boiled Beef a la Marseillaise

• The Bouilli
• A Dozen Small Onions
• ½ Cupful of Claret
• ½ <

Slice the bouilli into thin, fine slices. Take a dozen onions, the smallest kind, dust over with sugar, and bake in the oven. When a good color, put a little of the Bouillon in the stewing pan and boil down one-half. Moisten with a cup of Claret and a thick Meat Sauce, allowing half and half in