Meat Lozenges
Ingredients
Directions
Soak the gelatin in the beef extract for 1 hour.
Pour the mixture into a clean saucepan and bring to a boil, skimming off any scum that rises.
Boil without a lid until it thickens to a glue-like consistency.
Pour the mixture onto a plate and let it cool.
Once cooled, cut into convenient pieces.
Store in a tin in a dry place for long-lasting use.
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
- Gelatine
- Sets when cooled, giving the mixture a firm, chewy lozenge texture.
- Extract of beef
- Provides the liquid base and the beef flavour that the gelatine carries.
The step that matters
Boil without a lid until it thickens. Boiling off water concentrates the gelatine so it will set firmly on cooling. Stopping too early leaves a soft mass that will not hold its shape, while over-reducing makes it brittle.
“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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