Extract of Beef
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 364. The excerpt below is the record exactly as published.
EXTRACT OF BEEF. Lean beef chopped fine. Put a sufficient quantity into a bottle to fill up its body, cork it loosely, and place it in a pot of cold water, attaching the neck, by means of a string to the handle of the vessel. Boil this for one and one-half hours
Cook this with the app: pantry check, scaling, and the assistant.