Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 112

1.Put the beef in cold water, bring it slowly to boiling point and boil gently till the flesh will separate with a fork.

2.Separate the meat from all gristle and fat.

3.Pound it in a mortar and during this process season it with the anchovy essence, etc. (A little of the liquor may be used to assist the process of pounding, but be careful not to put too much.)

N.B.—Boil the bones and gristle in the soup for an hour or more to improve the quality. Let it stand all night, take off the fat next morning and it will be most strengthening.