Raw Meat Juice
Ingredients
Directions
Prepare
Cut the meat into very small pieces, as fine as minced meat.
Place the minced meat in a tumbler and cover it with cold water.
Steep and serve
Stir frequently with an egg beater for 3 to 4 hours.
Strain through a coarse sieve and drink the liquid cold, about ⅓ to ⅔ cup three times a day.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Best gravy meat or rump steak
- Provides the soluble proteins and flavour that pass into the cold water as the meat is steeped.
The step that matters
Cutting the meat very finely. Small pieces expose more surface area, so more juice and flavour can leave the muscle fibres and reach the cold water during steeping.
“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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