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Beef-Juice

A simple beef jus made by broiling beef, extracting its juice, seasoning lightly, and serving plain or diluted with warm water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef-Juice

Ingredients

Directions

Prepare the beef

  1. Remove all surrounding fat from the beef.

  2. Broil the beef quickly until heated through.

  3. Cut the beef into small pieces.

Extract and serve the juice

  1. Squeeze out the juice using a meat press or lemon squeezer.

  2. Pour the juice into a heated cup or bowl.

  3. Remove any globules of fat from the juice.

  4. Season lightly with salt.

  5. Serve plain, diluted with an equal quantity of warm water, or pour over toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef
Provides the meaty flavour and all of the juice that forms the jus.

The step that matters

Broil the beef quickly until heated through. Brief high heat warms the meat and firms its proteins so juice is pressed out rather than lost. Overcooking toughens the meat and reduces how much juice it yields.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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