CookEat Recipe
Glace de Viande Meat Extract
Glace de Viande Meat Extract Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3170. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Optional raw chicken bones are unselected; prolonged reduction must be monitored, cooled promptly and stored at ≤4°C or frozen, never ambient for weeks. Editorial taxonomy decision: finished meat extract is a concentrated component for other soups/sauces, so existing Base preparation rather than ready-to-serve Sauce. Limites : Knuckle mass, starting water, 12-hour evaporation, 1/3 reduction and finished glaze yield unmeasured.
Method
Steps
Step 1
Select clean six-gallon stockpot and record actual cold water filled to safe level over knuckle/beef shin/roots; omit optional chicken bones unless measured/qualified. Slow-boil/skimming at least twelve-hour historical guide until liquid reaches level of solids, with safe monitored heat and no false output estimate.
Step 2
Strain through clean cloth into narrower pan, reduce recovered liquid to ONE-THIRD marked volume. Strain again into smaller pan and reduce with frequent stirring until observed meat glaze thickness/colour, not an inferred No122 yield.
Step 3
Pour into clean food-safe shallow storage vessels, rapidly chill ≤4°C/freeze and measure FINISHED extract. Do not follow printed ambient “cool place” storage.
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