Strengthening and Clarifying (Basic Recipe)

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 qt. (1 l.) first stock
  • 4 oz. (120 g.)


Shred the beef finely and soak it in ¼ pint ( dl.) of cold water to extract the protein for 1 hour. Discard the liquid and put the beef with all the ingredients, including unbeaten egg white and crushed