Beef Juice

Ingredients

• i lb. round steak

Method

1. 1

   Wipe with a damp cloth and cut in small pieces.

2. 2

   Put in a dry pan and shake over the fire till hot but not cooked.

3. 3

   Heat meat-press in boiling water, drain, put in the hot meat, and press out all the juice possible.

4. 4

   Repeat heating of both meat and press to extract remainder of juice.

5. 5

   Keep hot till ready to serve, but never boil.

6. 6

   Season with salt.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 54. The excerpt below is the record exactly as published.

beef juice, beef tea, tea, coffee, cocoa, lemonade, barley water, rice water, toast water, albumenized fruit juice, gruels, and milk soups. Many of the recipes may be found in their respective places ; recipes follow for those not previously given. Eggnog. Beat i egg ; add | tb. sugar and beat well. Add I c. milk or cream and flavor with ^ tsp. vanilla, or i tb. brandy, or I tb. coffee extract. Strain into a glass and serve cold. Fruit eggnog. Make as above, using 2 tb. sugar, ^ c. water, and ^ c, chopped ice. Use 2 tb. fruit juice in place of milk and flavoring. Whey. Warm i c. milk. Add ^ c. wine or 2 tb, lemon juice. Let stand in a warm place until a firm curd is formed (about 30 min,). Then strain through double cheesecloth, 113 d,:...l,CjOO^:;Ic 114 THE PRACTICAL COOKBOOK Oyster tootb or clam tu-oth. Ingredients: | c. oysters or clams, I c. milk or water. Pick over and wash shellfish and chop fine. Put into a saucepan with the liquid and bring slowly to iwiling point, but do not boil. Strain through cheesecloth and add salt to taste. Beef juice. Ingredient: i lb. round steak

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