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English cookbook, ca. 1850-1870
Page 51
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51 Essence of Beef for Invalids 1 lb & 1/2 of fresh beef will make a breakfast cup nearly full of the essence of beef. Cut it into Small pieces first taking from it all the fat. Place it in a stone jar with a little Salt sprinkled over it. A Saucer must then be tied down (inverted) and the jar put into a sauce pan deep enough to admit of the water reaching to the neck of the jar. Let it boil slowly for four or five hours. When cold the grease must be carefully skimmed off. Chicken or veal equally good. F.G.M.
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51 Essence of Beef for Invalids 1 lb & 1/2 of fresh beef will make a breakfast cup nearly full of the essence of beef. Cut it into Small pieces first taking from it all the fat. Place it in a stone jar with a little Salt sprinkled over it. A Saucer must then be tied down (inverted) and the jar put into a sauce pan deep enough to admit of the water reaching to the neck of the jar. Let it boil slowly for four or five hours. When cold the grease must be carefully skimmed off. Chicken or veal equally good. F.G.M.
Szathmary Culinary Manuscripts and Cookbooks
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