Name: Meat Extract
Ingredients: 1 pound finely chopped meat; ½ cup cold water; salt to taste; spices to taste

Meat Extract

Ingredients

1 pound finely chopped meat
½ cup cold water
salt to taste
spices to taste

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.

Place the chopped meat in a vessel.
Heat to 140°F (60°C).
Press the meat using your hand or a lemon squeezer to extract the juice.
Flavor the juice with salt and spices as desired.
For a greater yield, mix in cold water before pressing.

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

Meat: Supplies the juice and flavor that the broth is pressed out of.
Cold water: Adds liquid that increases the amount of juice that can be pressed out.

“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.