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Beef Broth for Mince Meat

A beef broth prepared for use in minced meat, optionally preserved with benzoate of soda or coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef Broth for Mince Meat

Ingredients

Directions

Make the broth

  1. Cook the meat to make broth.

  2. Boil the broth until reduced to 8 to 10 gallons.

Preserve and season

  1. If storing for several days, add benzoate of soda or coarse sea salt.

  2. Adjust the salt in the broth based on the amount added for mince meat.

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 broth
Forms the liquid base that carries the flavor of the mince meat.
Benzoate of soda
Acts as a preservative to help the broth keep for several days.
Coarse sea salt
Preserves the broth and seasons it, with salt level adjusted to the mince meat added.

The step that matters

Adjusting the salt. Salt both seasons and preserves the broth, so the amount must be matched to how much is added to the mince meat. Too little may not preserve the broth, and too much can make the finished mince overly salty.

“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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