Transcribe
Translate
Frances Collins cookbook, 1825-1846
Item 1
More information
digital collection
archival collection guide
transcription tips
Beef Tea (Liebig) When one pound of lean beef, free from fat & separated from the bones in the finely chopped state in which it is used for beef sausages or mince meat, is uniformly mixed with its own weight of water (cold), slowly heated to boiling & the liquid after boiling briskly for a minute or two is strained through a towel from the regulated albumen, & the fibuine now becoming hard & horny, we obtain an equal weight of the most aromatic soup of such strength as cannot be obtained evenly boiling for hours a piece of flesh - When seasoned with salt, & the other usual additions by what soup is usually seasoned [tuged?] somewhat darker
Saving...
prev
next
Beef Tea (Liebig) When one pound of lean beef, free from fat & separated from the bones in the finely chopped state in which it is used for beef sausages or mince meat, is uniformly mixed with its own weight of water (cold), slowly heated to boiling & the liquid after boiling briskly for a minute or two is strained through a towel from the regulated albumen, & the fibuine now becoming hard & horny, we obtain an equal weight of the most aromatic soup of such strength as cannot be obtained evenly boiling for hours a piece of flesh - When seasoned with salt, & the other usual additions by what soup is usually seasoned [tuged?] somewhat darker
Szathmary Culinary Manuscripts and Cookbooks
sidebar
