Nine pounds of neck of beef, costing 2_s._ 7-1/2_d._ produced nine ounces of very nice soup; the bones, when boiled, weighed ten ounces.
Half an ox-cheek, costing 1_s._ 9_d._ and weighing 14-3/4 pounds, produced thirteen ounces; but not so firm or clear, and far inferior in flavour to that obtained from a shin of beef.
A sheep's head, costing 9_d._, produced three ounces and a half.
Two pounds of lean meat, from the blade-bone of beef, produced hardly an ounce.
The addition of an ounce of gum arabic, and two ounces of isinglass, to four ounces of the extract from a leg of beef, considerably diminished the consistence of the mass, without adding to its bulk.
It has been thought that the portable soup which is manufactured for sale, is partly made with ox-heels; but the experiment (No. 198) proves this cannot be, as an ounce of the jelly from ox-heel costs 5_d._ For the cheapest method of procuring a hard jelly, see N.B. to No. 481; nineteen bones, costing 4-1/2_d._ produced three ounces: almost as cheap as Salisbury glue.
A knuckle of veal, weighing 4-3/4 pounds, and costing 2_s._ 4_d._ produced five ounces.
A shin of beef, weighing nine pounds, and costing 1_s._ 10-1/2_d._ produced nine ounces of concentrated soup, sufficiently reduced to keep for several months. After the boiling, the bones in this joint weighed two pounds and a quarter, and the meat two pounds and a quarter.
The result of these experiments is, that the product from legs and shins of beef was almost as large in quantity, and of much superior quality and flavour, as that obtained from any of the other materials; the flavour of the product from mutton, veal, &c. is comparatively insipid.
As it is difficult to obtain this ready-made of good quality, and we could not find any proper and circumstantial directions for making it, which, on trial, answered the purpose, and it is really a great acquisition to the army and navy, to travellers, invalids, &c. the editor has bestowed some time, &c. in endeavouring to learn, and to teach, how it may be prepared in the easiest, most economical, and perfect manner.
The ordinary selling price is from 10_s._ to 12_s._, but you may make it according to the above receipt for 3_s._ 6_d._ per pound, _i. e._ for 2-1/2_d._ per ounce, which will make you a pint of broth.