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Meat Lozenges

A gelatinized steak product made by extracting juices, mixing with gelatin, and setting into lozenges.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and nutmeg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 24,377 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Meat Lozenges

Ingredients

Directions

Prepare the meat

  1. Remove all skin and fat from the steak and cut it into small pieces.

  2. Place the meat in a pan, add salt and butter, cover, and set by the fire to draw out the juices without frying.

  3. Every 10 minutes, drain off the juice that comes from the meat.

Make the gelatine

  1. Once all the juice is extracted, measure it and mix with ½ oz gelatin for every ½ pint of liquid.

  2. Let the gelatin soak in the liquid until soft (about 1 hour).

  3. Heat the mixture gradually while stirring until the gelatin is dissolved, without boiling.

Set and cut

  1. Strain the mixture onto a wet plate and let it set.

  2. Cut the set mixture into lozenges.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Steak
Supplies the meat juice that becomes the flavourful base of the lozenges.
Gelatine
Sets the strained liquid into a firm, sliceable mass as it cools.
Butter
Adds richness and a rounded, fatty mouthfeel to the meat.
Salt
Seasons the meat and brings out its savoury flavour.

The step that matters

Heating the gelatine without boiling. Gelatine must dissolve fully, but boiling can weaken its setting power and make the liquid cloudy, so heat gently while stirring.

“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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