New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1902-05-31
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M|iHouSeI,eEd TALKS. VI
TO WAKE BEEF EXTRACT.

Mrs F. : H-Extract OF beef or glaze with
which to garnish cold roasts OF meat may De
made by boiling down any strong, jellied meat
stock from two gallons 10 a half pint tea
spoonful OF this extract or glaze. dissolved IN a
cupful Of water, will make strong stock or beef
The foundation OF this preparation II the beer
extract is To be rich and brown is white oroth
of veal A beef broth be used. but the veal
broth characterizes the ornamental cold roasts or
fine French cookery. The French call this prep
aration ''glace lie vlande II there has been con
sidera Bile beef used the stock, and only small
proportion of gelatinous meat the preparation Is
better az veal IS the only meat that produces
brown stock or gravy without coloring matter
being added to 1t. The housekeeper knows that
her veal gravy Is always a rich brown. while II
requires a great deal of coaxins to make beef
lamb mutton gravy anything but SraNlsh
color.
The purer the extract of beef. the certain
II is to be grayish In color. The experienced cook
knows that the commercial extract OF beef must
be colored by veal stock or by artificial means to
be the color II s.
To make pure beef extract, then. one must
begin with a stock of veal. Get large shank OF
veal weighing about six pounds. Cut the meat
from the bone and crush the bone with a meat
cleaver with Ratchet. Wash the knuckle.
lay IL In a soup digester or In any large pot with
a close. air tight cover. and holding about three
gallons. The meat should be freshly killed as
possible that 1T may part adily with its juices.
Add six quarts of cold water, cover the meat
closely. and let the water come To the boiling
point. While the water is slowly heating. peel and
into fine pieces and half carrots.
turnip three well washed leeks, sprays of
celery and large onion. Prepare also root
of parsley, with its leaves. and add to the other
vegetables. AS the water around the veal
bols, skim it and add the vegetables and season
ing herbs. When the broth has boiled up
it should be put back the stove, where it will
be allowed to simmer only. 1t should be
beIed that simmering is that condition when tiny
bubbles keep arising to the surface. before there
is any violent agitation in the centre of the pot.
The advantage of the soup digester over other
soup kettles is that 1t has vent for the steam.
which opens when the pressure OF steam is strong
enough to remove the cover
Let the soup simmer IN TINS way steadily for six
6e of end on '9 a q h9 put al 6rt
gallons. lay a thin cheesecloth over the colander
and strain the soup dpperful by dpperful. through
the cake of Fat that viii be found on top Of
he sGaad % be fs S S 9G Am
from this stock by boiling y rapidly down 10 half
sla pint OF even to gill If one wants perfect
shn o 2F f H%s a
with sharp knife meat chopper Crack the
he end with R This saT the On
which is valuable for marrow buildings and of no
butter In frying kettle. Let the chopped beef
it may be evenly Drowned Pour over - the meat a'
pint Of the veal stock the rule for which is given
hour. until the meat has nearly absorbed the
stock TO the soup digester, and add three quarts
and half 'of veal stock, the bones of the shin of
beef and cupful of cracked ice. This ice is added
chill the beef and thus facilitate the extraction
OF the juices. Set the covered dgester a
part of the stove where 1t will heat slowly al
low the beef TO soak in the lukewarm stock for
some time When the contents of the soup d.
gester finally simmer, have ready carrot.
onion, one leek, spray of celery parsley
root and leaves prepared for cooking and add them
TO the consomme Add also twelve peppercorns three
cloves and half a bayleaf. Let the stock simmer
for five hours. Then strain 1t in the way
as the veal stock strained In the morning re-
move the cake of fat on the top There will be a
gallon of consomme. II served the table con-
somme IL should be clarified with white OF eggs. To
make Ii into beef extract IL must be boiled down
to a gill. III not reduced to such consistency the
extract will not keep. As the old colOred man re-
marked about the alphabet. this seems like going
through n great deal to get very little" There is
no simpler method of preparing beef extract that
will keep when put up In small Jars.
The household department does not recommend
any housekeeper to through laborious
process put up beef extract. though II is often
done and a purer result obtained than In the COM
mercial article. where adulteration Is rife. All
French chefs prepare their own beef extracts for
meat sauces as well for soups. The vegetables
are put In to flavor. and may be omitted.