Extract of Beef

Ingredients

• one pound of lean beef
• each pint of extract required
• a teaspoonful of cream
• a very little corn-starch or arrowroot

Method

1. 1

   Mince one pound of lean beef to each pint of extract required.

2. 2

   Place in a jar with a closely fitting top or in a tightly corked bottle.

3. 3

   Place the vessel in another of cold water and set on the stove to heat slowly.

4. 4

   When the water boils, move to simmer, adding boiling water as needed.

5. 5

   Let it cook for three or four hours; strain through a cloth, and when cold, remove any fat.

6. 6

   When warmed up for use, add a teaspoonful of cream to each teacupful of extract, or a very little corn-starch or arrowroot.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 154. The excerpt below is the record exactly as published.

Extract of Beef. — This should be made the day before it is required for use, kept cold, skimmed of all fat and warmed up. Mince one pound of lean beef to each pint of extract required. Place in a jar with a closely fitting top (if luted, so much the better), or in a bottle tightly corked. Place the vessel in another of cold water and set on the stove where it will heat slowly. When the water boils, move to where it will simmer, adding boiling water as the water boils away, so as to keep the inner vessel pretty well submerged to the top. Let it cook for three or four hours; strain through a cloth, and when cold remove any fat that may appear. When warmed up for use, a teaspoonful of cream may be added to each teacupful of extract, or a very little corn-starch or arrowroot

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