Beef Essence
Cut up a lean piece of juicy rump steak into small pieces. Put these into a closely covered jar without any water. Stand the jar in a large sauce-pan containing cold water. Heat slowly and keep just below boiling point. When the meat in the jar is white, it is done. This should be in about two hours. Strain off the juice, pressing the meat while doing so in order that none may be left in it. Season with a little salt.
Or,
Place the meat in a closely covered jar in a moderate oven, leaving it there for three hours. Strain as above.
In both cases the essence should be kept in a cold place. It must not be boiled when it is heated. It can be made into beef tea by adding boiling water to it.