Note 112 — PEPTIC PRECEPTS.

Portable Soup, or Glaze.—(No. 252.)—Desire the Butcher to break the bones of a Leg or a Shin of Beef, of 10 pounds weight (the fresher killed the better), put it into a Soup-pot (a Digester is the best utensil for this purpose) that will well hold it; just cover it with cold water, and set it on the fire to heat gradually till it nearly boils, (this should be at least an hour);—skim it attentively while any scum rises,—pour in a little cold water, to throw up the scum that may remain,—let it come to a boil again, and again skim it carefully: when no more scum rises, and the broth appears clear, (put in neither Roots nor Herbs nor Salt,) let it boil for eight or ten hours, and then strain it through a hair sieve into a brown stone pan; set the Broth where it will cool quickly; put the meat into a sieve, let it drain, make Potted Beef (No. 503),—or it will be very acceptable to many poor families. Next day remove every particle of Fat from the top of it, and pour it through a Tammis or fine sieve as quietly as possible into a Stewpan, taking care not to let any of the settlings at the bottom of the stone pan go into the Stewpan, which should be of thick Copper, perfectly well tinned; add a quarter of an ounce of whole Black Pepper to it, let it boil briskly, with the stewpan uncovered, on a quick fire: if any scum rises, take it off with a skimmer; when it begins to thicken, and is reduced to about a quart, put it into a smaller stewpan; set it over a gentler fire, till it is reduced to the thickness of a very thick Syrup; take care that it does not burn,—a moment’s inattention now will lose you all your labour, and the soup will be spoiled:—take a little of it out in a spoon and let it cool; if it sets into strong Jelly, it is done enough;—if it does not, boil it a little longer, till it does;—have ready some little pots, such as are used for Potted Meats, about an inch and a half deep, taking care that they are quite dry;—we recommend it to be kept in these pots, if it is for home consumption—(the less it is reduced, the better is the flavour of the Soup)—if it be sufficiently concentrated to keep for six months;—if you wish to preserve it longer, put it into such bladders as are used for German Sausages,—or if you prefer it in the form of Cakes, pour it into a dish about a quarter of an inch deep; when it is cold, turn it out and weigh the Cake, and divide it with a paste-cutter into pieces of half an ounce and an ounce each; place them in a warm room, and turn them frequently till they are thoroughly dried;—this will take a week or ten days; turn them twice a day;—when well hardened, if kept in a dry place, they may be preserved for several years in any climate.

This extract of Meat makes excellent “Tablettes de Bouillon,” for those who are obliged to endure long fasting.

Obs.—The uses of this concentrated Essence of Meat are numerous. It is equally economical and convenient for making extempore Broths, Sauces and Gravies for Hashed or Stewed Meat, Game, or Poultry, &c.

You may thicken it and flavour it as directed in (No. 329);—to make Gravy, Sauces, &c. take double the quantity ordered for Broth.

If you have time and opportunity, as there is no seasoning in the Soup, either of Roots, Herbs, or Spice, boil an Onion with or without a bit of Parsley, and Sweet Herbs, and a few corns of Allspice, or other Spice, in the water you melt the Soup in, which may be flavoured with Mushroom Catsup (No. 439),—or Eschalot Wine (No. 402),—Essence of Sweet Herbs (No. 417),—Savoury Spice (Nos. 421, or 457),—Essence of Celery (No. 409), &c. or Zest (No. 255);—these may be combined in the proportions most agreeable to the palate of the Eater—and are as portable as Portable Soup, for a very small portion will flavour a Pint.

The Editor adds nothing to the solution of this Soup, but a very little ground Black Pepper and some Salt.

Mem. This Portable Soup is a most convenient article in Cookery—especially in Small Families, where it will save a great deal of time and trouble. It is also Economical, for no more will be melted than is wanted—so there is no waste.

Shin of Beef, weighing nine pounds, and costing 1s. 10½d. produced nine ounces of concentrated Soup, sufficiently reduced to keep for several months. After the boiling, the Bones in this joint weighed two pounds and a quarter, and the Meat two pounds and a quarter.

As it is difficult to obtain this ready-made of good quality—and we could not find any proper and circumstantial directions for making it, which on trial answered the purpose,—and it is really a great acquisition to the Army and Navy—to Travellers, Invalids, &c.—the Editor has bestowed some time, &c. in endeavouring to learn—and to teach how it may be prepared in the easiest,—most economical and perfect manner.

The ordinary selling price is from 10s. to 12s.—but you may make it according to the above Receipt for 3s. 6d. per Pound—i. e. for 2½d. per Ounce, which will make you a Pint of Broth.

Those who do not regard the expense, and like the flavour, may add the lean of Ham, in the proportion of a pound to eight pounds of Leg of Beef.

It may also be flavoured, by adding to it, at the time you put the Broth into the smaller Stewpan, Mushroom Catsup, Shallot Wine, Essences of Spice or Herbs, &c.;—we prefer it quite plain—it is then ready to be converted in an instant into a basin of Beef Tea for an Invalid, and any flavour may be immediately communicated to it by the Magazine of Taste (No. 463.)

Mutton Chops delicately Stewed, and good Mutton Broth.—(No. 490.)—Put a Pound of Chops into a stewpan with cold water enough to cover them, and half a pint over, and an Onion,—when it is coming to a boil, skim it, cover the pan close, and set it over a very slow Fire till the Chops are tender,—if they have been kept a proper time, they will take about three quarters of an hour’s very gentle simmering. Send up Turnips with them, (No. 130), they may be boiled with the chops, skim well, and then send all up in a deep dish, with the Broth they were stewed in.

N.B. The Broth will make an Economist one,—and the Meat another wholesome and comfortable meal.