Raw Beef Soup

This recipe for Raw Beef Soup comes from La cuisine créole à l'usage des petits ménages, published in 1903 by Célestine Eustis. The book celebrates the Creole culinary traditions of Old New Orleans—a crossroads of French, Spanish, African, and American influences. At the turn of the twentieth century, recipes like this were thought of as restorative tonics or 'invalid' foods, intended to nourish and invigorate the unwell. Using raw or minimally heated beef in a tonic was not unusual in an era fascinated by extracting the 'essence' of foods. While the acid used in the period was rather potent (muriatic acid was common in pharmacy practice), today we would replace it with milder, safe acids such as lemon juice or vinegar.

Originally, one would use a preserve jar with a tight-fitting lid, a bain-marie (a water bath made by placing the jar in a pan of water), and muslin or fine linen for straining. An ice chest would have kept the mixture cold—refrigerators were rare, so ice blocks were essential for cooling. The bain-marie ensured gentle, indirect heat, mimicking a low simmer without direct flame. Pressing through a cloth was vital for extracting the maximum amount of nourishing liquid from the beef.