Extract of Beef, Clarified

Remove the fat and nerves from five pounds of lean beef, either from the leg or rump, chop it up very fine and divide it equally into three empty and well washed champagne bottles, adding to each bottle, one gill of broth or water, or not any should a more concentrated extract be desired; cork and tie them well. Place these bottles in a high bain-marie, wrapping each bottle up in a cloth, and fill to five-sixths of their heighth with water; boil continually for two hours, and leave the bottles in the water one half hour after removing the saucepan from the fire, then uncork carefully. Fold two sheets of filtering paper together, lay them in a glass funnel and set these over high gallon glass jars, pour the liquid slowly through the paper and when all is strained, fill a well washed and clean champagne bottle with it; cork it up, letting the liquid reach nearly as far up as the cork, and put it on ice to keep.