 ... is uniformly mixed with its own weight of cold water, slowly heated to boiling, and the liquid, after boiling briskly for a minute or two, is strained through a towel from the coagulated albumen and...  The London Lancet - Page 2191851Full view - About this book
 | 1852 - 576 pages
...fabrine, now become hard and horny. There will thus be obtained an equal weight of the most aromatic soups of such strength as cannot be obtained, even by boiling for hours, from a piece of flesh. If it was wanted as beef tea, nothing need be added but a little salt. For soup, the usual additions... | |
 | 1848 - 752 pages
...the coagulated albumen and the fibrine, now become hard and homy, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained, even by bpiling for hours, from a piece of fleshWhen mixed with salt, and the other usual additions by which... | |
 | 1847 - 614 pages
...the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be...by boiling for hours, from a piece of flesh. When mhed with salt and the other usual additions by which soup is usually seasoned, and tinged somewhat... | |
 | Justus Freiherr von Liebig, William Gregory - 1847 - 206 pages
...the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be, obtained, even by boilEXTRACT OF FLESH, OR Influence of the brown colour of soup on the judgment we form as to its strength... | |
 | 1848 - 788 pages
...become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as can be obtained even by boiling for hours from a piece...by means of roasted onions or burnt sugar, it forms tbe very best soup that can be prepared from one pound of flesh.' " It is clear from this latter formula,... | |
 | 1848 - 400 pages
...hard and horny, we obtain an equal weight of the most aromatic soup, of such a strength us г чин be obtained, even by boiling for hours, from a piece...of flesh. When mixed with salt, and the other usual ad ditions by which soup is usually seasoned, and tinged somewhat darker by means of roasted onions... | |
 | 1848 - 788 pages
...fibrine, now be•omiug hard and horny, we obtain an equal weight of the most aromatic soup, of such a strength as cannot be obtained, even by boiling for hours, from a piece of flesh. Wheii mixed with salt, and tho other usual additions by which soup is usually seasoned, and tinged... | |
 | 1848 - 400 pages
...an equal weight of the most aromatic soap, of snch strength as cannot he ohtained, even hy hoiling for hours, from a piece of flesh. When mixed with salt and the other usual additious, hy which soup is usually seasoned, and tinged somewhat darker hy meaus uf roasted onions... | |
 | George Edward Day - 1849 - 266 pages
...one or two minutes, strain it through a thick cloth or towel. In this way we obtain about a pint of most aromatic soup, of such strength as cannot be...even by boiling for hours, from a piece of flesh. It should be of the colour of dark sherry, and may be drank warm or cold. The extract of flesh obtained... | |
 | john and charles watt - 1850 - 616 pages
...the coagulated albumen and the fibrine, now become bard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be...usual additions by which soup is usually seasoned, and tingec somewhat darker by means of roastec onions or burnt sugar, it forms the very j four or five... | |
| |
