Also 7 buollie, 8 bouillé, -ie. [a. F. bouilli, pa. pple. of bouillir to boil.] Boiled or stewed meat, esp. beef. Also attrib.
1664. Butler, Hud., II. I. 598. French Cooks use Their Haut-gusts, Buollies, or Ragusts.
1753. Smollett, Ct. Fathom (1784), 116/1. The knight indulged upon his soup and bouillé.
1821. Kitchener, Cook’s Oracle (ed. 4), 145. Beef Bouilli … is fresh beef gently simmered by a slow fire.
