he form of cakes,
pour it into a dish about a quarter of an inch deep; when it is cold,
turn it out and weigh the cake, and divide it with a paste-cutter into
pieces of half an ounce and an ounce each; place them in a warm room,
and turn them frequently till they are thoroughly dried; this will take
a week or ten days; turn them twice a day; when well hardened, and kept
in a dry place, they may be preserved for several years in any climate.

This extract of meat makes excellent "_tablettes de Bouillon_," for
those who are obliged to endure long fasting.

If the surface becomes mouldy, wipe it with a little warm water; the
mouldy taste does not penetrate the mass.

If, after several days' drying, it does not become so hard as you wish,
put it into a bainmarie stew-pan, or milk-boiler, till it is evaporated
to the consistence you wish; or, set the pots in a cool oven, or in a
cheese-toaster, at a considerable distance from the fire: this is the
only safe way of reducing it very much, without the risk of its burning,
and acquiring an extremely disagreeable, acrid flavour, &c.

_Obs._ The uses of this concentrated essence of meat are numerous. It is
equally economical and convenient for making extempore broths enumerated
in the _Obs._ to No. 200, sauces and gravies for hashed or stewed meat,
game, or poultry, &c.

You may thicken it and flavour it as directed in No. 329; to make gravy,
sauces, &c. take double the quantity ordered for broth.

If you have time and opportunity, as there is no seasoning in the soup,
either of roots, herbs, or spice, boil an onion with or without a bit of
parsley and sweet herbs, and a few corns of allspice, or other spice, in
the water you melt the soup in, which may be flavoured with mushroom
catchup (No. 439), or eschalot wine (No. 402), essence of sweet herbs
(No. 417), savoury spice (No. 421, or No. 457), essence of celery (No.
409), &c. or zest (No. 255); these may be combined in the proportions
most agreeable to the palate of the eater, and are as portable as
portable soup, for a very small portion will flavour a pint.

The editor adds nothing to the solution of this soup, but a very little
ground black pepper and some salt.

N.B. If you are a careful manager, you need not always purchase meat on
purpose to make this; when you dress a large dinner, you can make glaze
at very small cost, by taking care of the trimmings and parings of the
meat, game, and poultry, you use: wash them