Raw-Beef Extract

Ingredients

• a pound of good lean beef
• half a pint of cold water

Method

1. 1

   Soak beef in water for 12 hours, shaking several times.

2. 2

   Pour off through a sieve and salt to taste.

Nutrition per serving

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 208. The excerpt below is the record exactly as published.

a pound of good lean beaf into small pieces, and put it into a pint bottle (or other handy recepta- cle), without any water. Cork the bottle loosely and place it up to its neck in water in a stewpan. Then boil the water in the pan for three or four hours. This will bring out the juice (essence) of the meat, which should h^ poured off, not strained. The fat must be removed as with beef- tea. This is the most concentrated of all articles of food. It is often of the greatest value in conditions of prostration ; as a little of it goes a great way, while requiring almost no effort of di- gestion. Red pepper may usually be added to it in moderation, and salt according to taste. BroiIvEd Beef Juice. — Broil a pound of lean beef. Cut it into strips, and press out the juice with a lemon-squeezer or meat- press. A pound of meat will give about three tablespoonfuls of "gravy" or juice. When salted according to taste, it maybe taken either hot or cold, as preferred. Raw-Beef Extract. — Cut up good lean beef ve7y fine, and put a pound of it with half a pint of cold water

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