Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Extract of Beef
From [Modern cookery, in all its branches, 1884
Serves 2
For light beef tea, increase water to 1.5 pints or 1 quart.
A modern interpretation · AI-generated from the original record
Ingredients
- Take a pound of good, juicy beef
- mix it thoroughly with an exact pint of cold water
Method
Chop the beef small like sausage-meat, mix with cold water, and heat slowly for 2-3 hours.
Simmer for 15 minutes, adding salt when boiling starts.
Skim off fat and sediment for a clear soup.
Nutrition per serving
660Calories
39 gProtein
0 gCarbs
54 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from [Modern cookery, in all its branches (1884) by Eliza Acton, page 34. The excerpt below is the record exactly as published.
EXTRACT OF BEEF j OS, VERY STRONG PLAIN BEEF GRAVY SOUP. (Baron Liebeg’s Receipt.) Observation. — This admirable preparation is not only most valu- able as a restorative of the best kind for invalids who require light but highly nutritious diet, it is also of the utmost utility for the general purposes of the kitchen, and will enable a cook who can take skilful advantage of it, to convert the cold meat which often abounds so in- conveniently in an English larder, from our habit of having joints of large size so much served, into good nourishing dishes, which the hashes and minces of our common cookery are not , though they may answer well enough as mere varieties of diet. We shall indicate in the proper chapters the many other uses to which this beef juice — for such indeed it is — will be found eminently adapted. Of its value in illness it is impossible to speak too highly ; and in every family, there- fore, the exact mode of making it ought to be thoroughly understood. The economist who may consider it expensive, must remember that drugs and medical advice are usually far more so ; and in cases of ex- treme debility the benefit derived from it, when it is well prepared and judiciously administered, is often remarkable. It should be given m small quantities at first, and in its pure state. It may afterwards be varied by the addition of vermicelli, semoulina, or other preparations chap, i.] SOUPS. 7 of the kind ; and also by using for it a portion of mutton* calf’s head, poultry, or game, when these suit a patient as well as the beef. Receipt. — Take a pound of good, juicy beef (rumpsteak is best for the purpose), from which all the skin and fat that can possibly be separated from it, has been cut away. Chop it up small like sausage- meat ; then mix it thoroughly with an exact pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.