Beef Essence Recipe

Cut beef, prepared as before, into small pieces; set these in a wide-mouthed bottle, securely corked, or in a fruit jar, closely covered, on a heavy fold of paper, or on a trivet in a kettle of water; heat the water gradually to the boiling point and let stand several hours, then pour off the essence.

Beef Essence 2 Recipe

Chop fine one ounce of fresh beef, freed from fat, and pour over it one cup of soft water; add five or six drops of diluted hydrochloric acid and a few grains of common salt, stir it well, and leave for three hours in a cool place. Pass the liquid through a piece of cheesecloth, pressing the meat slightly and rinsing it with one fourth cup of cold water. Serve cold, a teaspoonful at a time; or heat in a closed vessel over hot water and then serve.

Beef Tea Recipe

Chop fine half a pound of raw lean beef, cover with one pint of cold water and let stand in an earthen dish in a cool place for some hours. Cook over the fire, stirring constantly, until vapor begins to rise, then remove from the fire. Strain through a cheesecloth, pressing the liquid from the meat. Season with salt. The liquid should not be heated above 16o°, but between that and 140° Fahr. The albuminous juices do not coagulate and settle to the bottom of the cup, but are held in suspension throughout the liquid, as when cooked at a higher temperature.

Beef Tea 2 Recipe

Let a pound of fine-chopped beef stand an hour in an earthen vessel, covered with a pint of cold water; set into a dish of water over the fire, or in the oven, keeping the water in the outside dish at simmering temperature, one hour. The meat should not be exposed to a temperature of more than 170° Fahr.

Beef Tea 3 Recipe

Cut two and a half pounds of beef from the top of the round into half-inch pieces; put into a white-lined saucepan, cover with pounded ice to the depth of an inch and a half and let stand, covered, about two hours. Put the saucepan over the fire, let heat nearly to the boiling point, then pass through a fine strainer.

Chicken, Veal Or Mutton Broth Recipe

For chicken broth, add the crushed bones with the meat. For veal broth, use the fleshy part of the knuckle. Use a pint of water to a pound of meat, cook in a fruit jar or double-boiler about four hours, or let simmer directly over the fire two hours and add water, if needed, to secure a pint of liquid to a pound of meat. The nutritive value may be increased by the addition of pearl barley, rice, vermicelli or tapioca. The barley requires long cooking after being soaked over night.

Chicken, Mutton Or Veal Broth Recipe

Chop fine a pound of chicken, mutton or veal free of fat; add a pint of water and let stand on ice two or three hours. Then cook three hours over a slow fire, strain, cool, remove fat, add salt and serve hot or cold.

Scotch Beef Broth Recipe

To a pint of strained and seasoned beef broth, from which all fat has been removed, add two teaspoonfuls of oatmeal and cook over hot water two hours. Strain and serve hot. The broth should have a delicate, jelly-like consistency.