Beef Essence

Ingredients

• Get two pounds of tender round of beef
• season with a little salt
• Put a handful of straw in the bottom of a deep vessel
• Fill the vessel with cold water

Method

1. 1

   Carefully trim off every atom of fat and cut the meat up in small pieces, or better still, grind it up in a meat chopper.

2. 2

   Put it into a clean glass jar, and lightly screw on the top.

3. 3

   Put a handful of straw in the bottom of a deep vessel, set the jar on that and surround it with a wisp of straw to prevent it from touching the sides.

4. 4

   Fill the vessel with cold water to within three inches of the top of the jar and set it on the stove to boil.

5. 5

   Let it boil for an hour and a half, then remove the jar, pour the juice out and season with a little salt.

6. 6

   Throw the meat away, for its virtue has all been extracted.

7. 7

   This essence is not only extremely nourishing, but is very nice.

8. 8

   Keep in a cold place.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 76. The excerpt below is the record exactly as published.

Beef Essence Get two pounds of tender round of beef. Carefully trim off every atom of fat and cut the meat up in small pieces, or better still, grind it up in a meat chopper. Put it into a clean glass jar, and lightly screw on the top. Put a handful of straw in the bottom of a deep vessel, set the jar on that and surround it with a wisp <^f straw to prevent it from touching the sides. Fill the vessel with cold water to within three inches of the top of the jar and set it on the stove to boil. Let it boil for an hour and a half, then remove the jar, pour the juice out and season with a little salt

Cook this with the app: pantry check, scaling, and the assistant.