Essence. Extrakt.

No. 723. - Flavors, essences and extracts, are used by confectioners and pastry cooks, and for various culinary purposes, to impart an agreeable aroma, and are purchased in liquid form. The best quality should always be procured. Aromatic herbs and plants are used in making coffee, tea, wine, juleps, and many other drinks. The concentrated essence of meat, game, fish, or vegetables, when added to sauces and other culinary preparations gives a splendid flavor and is greatly relished.

Essence Of Vegetables

No. 724. - Put in a saucepan four pounds of rump of beef, a shin of veal cut in pieces, one hen, ten carrots, eight onions, five turnips, two heads of lettuce, two heads of celery, a faggot of chervil, and half a dozen cloves. Pour one gallon of broth over this and let it boil. Skim it well and let it cook slowly until well done. Then strain the broth, and if not strong enough reduce it to one quart.