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If rich, strong broth is desired and juicy beef or bul’i [beef boiled in bouillon]* is not needed for serving as a second course, place the meat in cold water to release the juices more easily. If a juicy piece of meat is wanted for the second course, plunge the meat into boiling water. The albumin cooks immediately and, like the white of a hard-boiled egg, forms a sort of rind around the outside which prevents the meat juices from escaping into the broth. Meat boiled in this manner consequently remains juicy.