Meat Juice

Meat juice is always undiluted, and may be extracted in three ways:

(1) Broil quickly or even scorch small pieces of beef. Squeeze out the juice with a lemon squeezer, previously dipped into boiling water. Catch the juice in a hot cup. Season and serve. To heat, place the cup in hot water (below 160° F.).

(2) Broil quickly and put the small pieces into a glass jar. Set the covered jar in a pan of cold water. Heat gradually for an hour, never allowing the heat to exceed 160° F. Strain and press out the clear, red liquid. Season and serve. One pound of beef yields eight tablespoonfuls of juice.

(3) Grind raw beef in a meat grinder. Place in a jar with a light cover and add one gill of cold water to a pound of beef. Stand it on ice overnight. Strain and squeeze through a bag. Season and serve.

Meat Tea

Meat tea is made in the proportion of a pound of meat to a pint of water. Grind the meat in the meat grinder. Place in a jar and cover with the cold water. Set the jar in an open kettle of water and cook for two hours or more, not allowing the temperature to exceed 160° F. Strain, squeeze through a bag, skim off fat, season, and serve.

Meat Broth

Meat broth is made from meat and bone, with or without vegetable. The proportion is a quart of water to a pound of meat. Cut the meat into small pieces (dice), add the cold water, and simmer until the quantity is reduced one half. Strain, skim, and season with salt. Many different results may be obtained by varying the meat (chicken, veal, mutton, beef, etc.), and the seasoning (onion, celery, bay-leaves, cloves, carrots, parsley, etc.). The nutriment may be increased by the addition of rice, barley, tapioca, or stale bread crumbs.

Clams And Oysters

Cut up fine. Cook in their own liquor and an equal quantity of water. Bring to a boil and simmer for five minutes. Strain and season. Milk may be used with the water, or instead of the water.

Soups. - Clear Soups

Clear soups are made by cooking raw meat or vegetables, or both together, slowly for a long time, straining and using the liquid. The vegetables and meat, or either, may be added while raw, or an entirely different flavor may be obtained by browning the meat or vegetables in butter before adding the water.

Cream Soups

Cream soups are made in the proportion of one quart of vegetables (such as corn, peas, beans, or tomatoes, a bunch of celery or asparagus) to one pint of water and a pint of milk. Cook the vegetables thoroughly in water and mash through a colander. To this water and pulp add a cream sauce made in the proportion of four tablespoons flour, four tablespoons butter, and a pint of milk for vegetables poor in starch or protein, and two tablespoons flour, two tablespoons butter, and a pint of milk for those rich in starch and protein. Season to taste. Tomato acid should be counteracted by the addition of one eighth tablespoon of soda before the milk is added. Potato soup should be flavored with onion or celery, or both.

Purees

Cook the vegetables thoroughly. Press through a colander and add enough water or milk to make a porridge-like consistency. Butter and other seasoning may be added to taste.