Stewed or boiled meat.
- 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’.
- A quantity of beef and pork and about fifty tins of bouilli were placed on board her.
- You see, rather than laboring to make the bouilli in advance of meal service, a cook-friendly version became the mainstay.
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