Beef broth is the juice of beef extracted by the long application of heat in connection with some solvent, usually water.
To make beef broth, allow one pound of meat, or meat and bone, to every quart of water. Wash the meat with a cloth in cold water until it is clean, or wipe it with a wet cloth if it is apparently fresh cut; divide it into small pieces (half-inch cubes) in order to expose as great an extent of surface as possible to the dissolving action of the water. Put it into a granite-ware kettle with cold water, and cook it at a low temperature for two hours, then boil it for two hours to dissolve the gelatin. Remove it from the fire, and strain it, using a strainer so coarse that the flakes of albumen may go through (an ordinary wire strainer will do). Skim as much fat as possible from the surface with a spoon, and then remove the remaining small particles with a sheet of clean paper (unsized is best) drawn over the surface. Season the broth with salt and pepper, and serve it very hot. If not needed at once, it may be set away to cool, when the fat will rise to the top, and form into a cake which may be lifted off.
With Herbs. Make a broth according to the above rule, and flavor it with bay-leaves, mint, or with a bouquet of sweet herbs in the proportion of one teaspoon to a quart of liquid.
With Grains. One tablespoon of any of the following grains—rice, barley, oatmeal, or wheat—to one quart of liquid, gives a pleasant consistency and flavor to beef broth. Tapioca, sago, cold dry toast, or cuttings of bread may also be used. They should be put in when the broth is first set on the fire to cook, that they may be completely dissolved in the liquid.
With Vegetables. Celery, onion, carrot, turnip, or shredded cabbage may be used in broth in the proportion of one tablespoon to a quart. Cabbage is better in combination with onion than alone.
BROTH MADE FROM BEEFSTEAK
(A QUICK METHOD)
Scrape the pulp from a pound of round or of sirloin steak, or mince the meat in a chopping-tray until it is fine; put it into a saucepan with just enough cold water to cover it, and let it come to the boiling-point slowly; then simmer it for fifteen minutes (better half an hour if there is time). Strain it, take off the fat with a sheet of paper, and season it with salt. This is a somewhat expensive but savory broth, and may easily be made on a gas or alcohol stove.
A beef panada may be made by leaving the pulp in the broth and adding a little rolled cracker-crumbs or some bread softened and squeezed through a strainer.