Broth Made From Beefsteak
(A Quick Method)
Scrape the pulp from a pound of round or of sirloin steak, or mince the meat in a chopping-tray until it is fine; put it into a saucepan with just enough cold water to cover it, and let it come to the boiling-point slowly; then simmer it for fifteen minutes (better half an hour if there is time). Strain it, take off the fat with a sheet of paper, and season it with salt. This is a somewhat expensive but savory broth, and may easily be made on a gas or alcohol stove.
A beef panada may be made by leaving the pulp in the broth and adding a little rolled cracker-crumbs or some bread softened and squeezed through a strainer.