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Beef

A liquid made by steeping finely chopped beef in water with acid and salt, then straining and reheating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef

Ingredients

Directions

Prepare the beef

  1. Chop the beef very finely.

  2. Add the water, hydrochloric acid, and salt to the beef and stir well.

  3. Let the mixture stand for three hours.

Strain and heat

  1. Strain it through a fine sieve.

  2. Rinse the meat with an additional ¼ cup of water and add it to the strained liquid.

  3. Place the mixture in a bottle and set it in hot water, ensuring it does not boil.

Season

  1. Optionally, add a little spice, Worcestershire sauce, or a cup of soup to improve the flavor.

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

Beef
Supplies the meat flavor and protein that form the body of the broth.
Hydrochloric acid
Helps draw flavor out of the meat into the liquid during standing.

The step that matters

Heat gently without boiling. Boiling makes the broth cloudy and can toughen the proteins, while gentle heat keeps the liquid clear and well flavored.

“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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