Portable Soup
Ingredients
Directions
Make the extract
Place the beef in cold water and gradually heat it.
Boil the beef for a long time.
Strain the liquid and boil it down to dryness.
Make the soup
To make soup, mix 1 ounce of the extract with a little salt and 1 quart of water.
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 flavor and protein that are concentrated into the extract.
The step that matters
Boil the liquid down to dryness. As water evaporates, the dissolved solids concentrate and can scorch on the pan bottom. Gentle heat and close attention keep the extract from burning and turning bitter.
“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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