Extract of Meat in Dry Tablets

Ingredients

• a quarter of an ox
• an entire calf
• two sheep
• two dozen of old hens or cocks
• from 12 lb. to 15 lb. of hartshorn shavings
• weighting the lid with 60 lb.
• from 1 oz. to 2 oz.

Method

1. 1

   Prepare the meat by parboiling and cleaning the feet, removing visible fat.

2. 2

   Place in a large copper pot, cover with spring water, and boil gently for six hours.

3. 3

   Remove bones, mince the meat, and press to extract juice.

4. 4

   Return liquid to the pot, pass through a tamis, cool, and remove fat.

5. 5

   Boil until thick like honey, then pour into shallow pans to dry.

6. 6

   Store in well-closed vessels.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 78. The excerpt below is the record exactly as published.

Extract of Meat in Dry Tablets, which can ha easily transported and preserved during a year and longer.’* These tablets dissolved in water form grand bouillon, and are made as follows : Take a quarter of an ox, an entire calf, or part of one if it be large, two sheep, and two dozen of old hens or cocks ; prepare all in the usual manner ; parboil and clean the feet of the calf and sheep, remove all visible fat, and put the whole in a large copper ; add the decoction already prepared of from 12 Ib. to 15 lb. of hartshorn shavings ; cover the meat, etc., with spring water, and cover the boiler, weighting the lid with 60 lb. Let the meat boil over a gentle fire quietly, without skimming, during six hours or more, until all meat is thoroughly done and all soft parts are easily detached from the bones. Eemove the large bones, leaving all the rest on the fire ; take out all the meat, mince it, and put it into a great press with (hotted) iron plates, to extract all juice. Eeturn the pressed-out liquid to the bouillon in the caldron, pass all through a horsehair tamis; let cool, and remove the fat. You can now salt and spice the bouillon ; continue to boil while constantly stirring it, until a portion placed on a cold plate sets to a jelly, and the extract becomes thick like honey and brown in colour. Take it off the fire, let it cool somewhat, and put it into glazed earthenware vessels of a long and flat shape (pans) not exceeding three inches in depth. When the extract has become cold, set it to dry in a closet or a baker’s oven after the bread has been removed, taking care not to let it get either roasted or burned, hut * La Chapelle, ‘Le Cuisinier Moderne,’ vol. i., p. 84, 1742. BOUILLON. OR MEAT-BROTH 109 only hard like dry glue, so that it can be easily broken. Preserve this in well-closed vessels. These tablets, dis- solved in water, are of excellent taste, and serve to make all kinds of bouillons and simmered soups. The quantity to be used is from 1 oz. to oz.

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