Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.

The same, if wanted plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming, pearl-barley, vermicelli, rice, etc, may be served in it if required.

65. Real Essence of Beef - Take one pound of solid beef from the rump, a steak would be the best, cut it into thin slices, which lay upon a thin trencher, and scrape quite fine with a large and sharp knife (as quickly as possible, or the juice of the meat would partially soak into the wood, your meat thus losing much of its strengthening quality), when like sausage-meat put it into a stewpan or saucepan, and stir over the fire five or ten minutes, until thoroughly warmed through, then add a pint of water, cover the stewpan as tightly as possible, and let it remain close to the fire or in a warm oven for twenty minutes, then pass it through a sieve, pressing the meat with a spoon to extract all the essence.

I beg to observe that here you have the real juice of the meat; but if wanted stronger, put only half instead of one pint of water; seasoning may be introduced, that is, a little salt, sugar, and cloves, but no vegetables, as they would not have time to cook, thus leaving a raw, bad flavor.