Beef Broth
A historical recipe from The Community Cook Book, by Anonymous (1914).
A historical recipe
The Community Cook Book, by Anonymous (1914). Project Gutenberg eBook #24387.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Community Cook Book, by Anonymous (1914). Digitised by Project Gutenberg, eBook #24387 (https://www.gutenberg.org/ebooks/24387). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Wash one pound of lean beef from the shoulder or round.
- Chop the meat fine and remove pieces of fat;
- put meat into a pint of cold water with one-fourth teaspoon of salt and let it soak in a cold place for an hour.
- Place meat in a small cooker pan set over a large cooker pail of hot (but not boiling) water;
- heat the broth until it registers 165 degrees Fahrenheit.
- Slip pails into cooker for half an hour.
- Strain through coarse wire strainer, remove fat and serve at once in a heated cup.
- It may be chilled or frozen to the consistency of mush.