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Beef Broth

(Beverages) - (The Community Cook Book)

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.

Other Recipes

Beef Broth

Put two pounds of lean beef from the neck, (cost twelve

cents,) in two and a half quarts of cold water to boil; skim as soon as

it boils, and add a level tablespoonful of salt, half a teaspoonful of

pepper, quarter of a nutmeg grated, a few sweet herbs, and half a dozen

cloves; (cost of seasoning two cents;) boil gently for one hour. At the

end of quarter of an hour make as follows some

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