Beef Juice
From Canadian cook book, 1924
1 lb. beef yields about 4 oz. juice. Beef juice may be diluted with water, barley water or beef broth.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 95. The excerpt below is the record exactly as published.
BEEF JUICE. 1. Use a piece of upper round or rump steak. 2. Remove fat; wipe with a damp cloth
Cook this with the app: pantry check, scaling, and the assistant.