Peptonized Meat, Broths, and Teas
Ingredients
Directions
The book gives no oven temperature. The 140°F (60°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the broth
Mix the minced beef, bicarbonate of soda, pancreatic liquor, and water in a pot.
Simmer slowly for 1.5 hours.
Peptonize and finish
Once cooled to 140°F (60°C), add the pancreatic liquor again.
Keep covered in a warm place for 2 hours, shaking occasionally.
Strain off the liquid and boil for 5 minutes.
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
- Lean beef
- Provides the protein that the enzymes break down into soluble peptides, giving the broth its body and flavor.
- Bicarbonate of soda
- Makes the mixture slightly alkaline, which helps the enzymes break down the meat protein.
- Liquor pancreaticus
- Supplies digestive enzymes that break the meat's protein into smaller, soluble peptides.
The step that matters
Add the pancreatic liquor after cooling to 140°F (60°C). Digestive enzymes are heat-sensitive and lose activity when hot. Adding the liquor only after the mixture cools lets the enzymes survive and work during the warm holding period.
“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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