 | 1848 - 752 Seiten
...heating the cold infusion. ^e cannot refrain from extracting Liebig's prescription for soup. "When lib. of lean beef, free of fat, and separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, a uniformly mixed with its... | |
 | New York State Agricultural Society - 1853 - 928 Seiten
...discussing the properties of the juice of flesh, soups, &c., at page 109 and onward, says " when lib. of lean beef, free of fat and separated from the bones,...in the finely chopped state in which it is used for beef sausages or mince meats, is uniformly mixed with its own weight of cold water, slowly heated to... | |
 | William Harcourt Ranking, Charles Bland Radcliffe, William Domett Stone - 1851 - 616 Seiten
...Carnis. By Dr. BENEKE. (Lancet, Jan. 4, 1851.) Dr. Beneke gives the following recipe for making beef-tea. "One pound of lean beef, free of Fat, and separated...in the finely chopped state in which it is used for beef sausages, or mince-meat, is uniformly mixed with its own weight of cold water, slowly heated to... | |
 | 1847 - 918 Seiten
...amount of statistical information respecting the baking and other trades. How to make Good Soup.—When one pound of lean beef, free of fat, and separated...in the finely chopped state in which it is used for beef sausages or mince meat, is uniformly mixed with its own weight of cold water, slowly heated to... | |
 | John Forbes,M.D.,F.R.S.,F.G.S.,Edited By. - 1847 - 634 Seiten
...heating tbe cold infusion. We cannot refrain from extracting Liebig's prescription for soup. " When lib of lean beef, free of fat, and separated from the bones, in the finí',;; chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with... | |
 | 1847 - 588 Seiten
...be most promptly extracted by following this formula for the preparation of soup : — " When 1 Ib. of lean beef, free of fat, and separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with its... | |
 | 1847 - 614 Seiten
...be most promptly extracted by following this formula for the preparation of soup :— " When 1 Ib. of lean beef, free of fat, and separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with its... | |
 | 1848 - 400 Seiten
...fat, and separated from the hones, in the finelychopped Mate in which it is used for heef sausages or mince-meat, is uniformly mixed with its own weight of cold water, slowly heated to hoiling ; and the liquid, after hoiling hriskly for a minute or two, is strained through a towel from... | |
 | 1848 - 788 Seiten
...bottle it — and in three hours it will be fit for use, and ñrst rale. BEEF-TEA — When one pound of beef, free of fat, and separated from the bones, in the finely chopped state in wuich it is used for beef sausages or mincemeat, is uniforraly mixed with its own weight of cold water,... | |
 | 1848 - 788 Seiten
...soluble constituents of the muscle. Accordingly, the plan of making soup is as follows :— " ' ^^ 7 hen one pound of lean beef, free of fat, and separated from the bones, in the finely-chopped state in which it is used for beef-sausages or mince-meat, is uniformly mixed with its... | |
| |
When one pound of lean beef, free of fat, and separated from the bones, in the finely chopped state in which it is used for beef sausages or mincemeat, is uniformly mixed with its own weight of cold water, slowly heated to boiling, and the... 
