You see, rather than laboring to make the bouilli in advance of meal service, a cook-friendly version became the mainstay.
All people praised the especially delicious bouilli sent by Su Dongpo.
A quantity of beef and pork and about fifty tins of bouilli were placed on board her.
Meat was preserved in tins in the Napoleonic period and known as bœuf bouilli, the origin of the English description of corned beef as ‘bully beef’.
‘Soup and bouilli will do,’ replied the halffamished prisoner; ‘but let us have a large piece of beef, a gallon of soup, and ten pounds of bread, with beer in proportion.’