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Soup

Portable Soup, or Extract of Beef

A soup made by boiling beef in water until the liquid is reduced to a concentrated extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Portable Soup, or Extract of Beef

Ingredients

Directions

Simmer the beef

  1. Place the beef in a large pot and cover it with cold water.

  2. Gradually heat the pot and bring it to a boil.

  3. Boil the mixture for a long time, then strain the liquid.

Reduce the liquid

  1. Continue boiling the liquid down until it reaches dryness.

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
Supplies the meat whose flavor and dissolved proteins and gelatin are drawn into the cooking liquid.

The step that matters

Reducing the liquid down to dryness. Boiling off water concentrates the flavor and body of the broth, but the liquid can scorch and turn bitter as it nears dryness. Watch closely and stop before the solids burn onto the pot.

“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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