No. 4105 — Concentrated Dried Meat Stock

Use 3½ puds beef, not too fatty, cut into pieces and washed in cold water; two forequarters and two hindquarters of veal; four ducks, four hares, two turkeys and six chickens.

Roast all meats except the beef on a spit or in the oven on a tray until half-cooked, without salt.

Add two large bunches well-washed leeks, 30 celery roots, 30 parsley roots, 30 carrots and 30 onions, with ¼ pound allspice and ¼ pound cloves.

Cover everything with water and cook at a fairly strong heat without interruption, day and night for at least twenty-four hours, topping up with water and constantly skimming froth into another saucepan.

When all meats have completely broken down, strain and press out the meat. Return the solids to a pan, cover with more water, simmer for a while and strain again.

Combine both broths, skim off the fat and strain through a fine sieve and then a napkin.

Continue boiling the clear broth and skimming. When it begins thickening, add two finely crushed nutmegs.

Reduce over hot coals, stirring constantly to prevent scorching, for another hour or two.

Pour into moulds, platters or plates. Once set, unmould, dry in outdoor shade, wrap in paper and keep in a cold dry place.

The stock may also be made from beef alone, without game. The author says not to add salt, because that prevents the broth from setting.

Alternatively keep in large jars tied with animal bladder. The quantities were expected to yield no less than 14 pounds dried stock.