BOUILLON DOS
\bˈuːɪlən dˈɒs], \bˈuːɪlən dˈɒs], \b_ˈuː_ɪ_l_ə_n d_ˈɒ_s]\
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Bouillon from bones, is obtained by treating bones with muriatic acid, in order to dissolve the earthy parts. The gelatin, which remains, is then boiled with a little meat and vegetables.-D'Arcet. Bouillon, however, can be easily obtained from the hones of roast meat by simple coction.
By Robley Dunglison
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