The 1901 Cookbook Archive
No. 394 — Meat Essence, Third Method
English historical translation of Molokhovets recipe No. 394 from the 1901 Russian cookbook, retaining original methods and measures.
Collect all bones and sinewy pieces of meat left from preparing broth. Cut and chop finely, and add enough boiling water to cover them by about three finger-breadths.
Add fried onion and cook on the stove for twelve hours, adding boiling water from time to time.
When a sticky layer has formed on the bones, strain the stock and boil it for a further three hours until it becomes gelatinous. Let cool.
The author uses this concentrated essence in sauces and meat fillings for small pies.
Historical editorial note: This historical long-simmering method does not establish safe storage, cooling or reheating temperatures.
Original source: Read Russian recipe No. 394. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.