Beef Juice
From The Cook County cook book, 1912
Serves 1
Beef juice is spoiled for invalids if albumen is coagulated.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 390. The excerpt below is the record exactly as published.
BEEF JUICE.— Take a thick end of steak from the round and free it from all fat and membrane. Broil it over hot coals from 6 to 8 minutes — long enough to heat it through and start the juices. Cut it in strips and pass it through a juice extractor. Season juice with a little salt
Cook this with the app: pantry check, scaling, and the assistant.