When soup has to be made quickly a little time can be saved by removing the fat from it while it is still hot (see [p. 3]).
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.
Beef Tea—I
1 lb. very juicy rump steak or shin of beef
1 cup cold water
Cut the meat into very small pieces. Put these in a bowl and cover with a cup of cold water. Cover the basin and leave for three or four hours. Then, squeezing the meat firmly, drain off all the liquid. Strain this, add a little salt, and when required heat very gently. It is best to do this in a bain marie, as it curdles easily (see [p. 110]).
Add another cup of cold water to the meat, and proceed as for the first cup.