Beef Soup
Ingredients
Directions
Prepare
Chop the raw beef finely.
Put the beef in a bowl with water and muriatic acid.
Chill and warm
Let it stand on ice overnight.
In the morning, set the bowl in a pan of water at 110°F (43°C) for about 2 hours.
Strain
Strain through a cloth until nearly dry.
If the raw taste is objectionable, quickly roast one side of the beef before following the above steps.
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
- Raw beef
- Supplies the meat, protein and flavor that make up the soup.
The step that matters
Holding the bowl at 110°F (43°C). Water held at this gentle temperature warms the meat slowly without cooking it. Hotter water would firm and toughen the proteins, so the bath should stay at this temperature for the full time.
“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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