Bottled Beef Essence

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 lb. steak from top of round.


    Wipe steak, remove all fat, and cut in small pieces. Place in canning jar, cover; place on trivet in kettle and surround with cold water. Allow water to heat slowly, care being taken not to have it reach a higher temperature than 130° F. Let stand two hours; strain, and press the meat to obtain all the juices. Salt to taste.