Chambers's cookery for young housewives

The reason the beef-tea is put into a jar and not into the pan itself is to prevent it boiling. Beeftea should be cooked at a temperature of about 170 degrees Fahrenheit. When the beef-tea has been cooking for half an hour, open the jar, and with two forks separate the beef, which is apt to cake into lumps, re-cover the jar, and return it to the saucepan. When the tea is sufficiently cooked, pour it off from the meat; do not strain it through a fine strainer, as that would keep back the sediment, which is a valuable part of the tea. Pour the tea into a basin, pressing the meat with the back of a spoon so as to get out all the juice. If there is a suspicion of any fat floating on the top, remove it with porous paper, or better still, let the tea get cold, and remove the fat with a heated spoon. Serve hot, with thin dry toast cut into small dice upon a separate plate, and only three parts fill the cup in case any should spill over. BEEF ESSENCE — BEEF-TEA — INVALIDS' SOUP. BEEF ESSENCE. 1 lb. lean beef. I 4 teaspoonful salt. Cut the meat into very small pieces, sprinkle the salt well over it, put it into a jar, and cover the jar with a lid, or unporous paper, such as writing-paper, or greased kitchen paper, and place it in a saucepan of boiling water or a moderately hot oven for about five or six hours • then press the beef, pour off the liquid, remove the fat with a piece of porous paper, and serve a teaspoonful at a time. To hurry the process of preparation a table-spoonful of water may be poured over the beef, when two hours will suffice to draw out a good deal of the juice from the meat. RAW BEEF-TEA. 2 oz. beef. | Salt. 2 table-spoonfuls cold water. This should be made in small quantities, administered in a coloured glass, and given only by the doctor’s orders. Scrape the beef very finely, free from fat or skin, and then weigh it. Sprinkle the salt upon it, and pour over it the cold water ; cover it, and let it stand for ten minutes ; stir it, pour off the tea, and it is ready. BEEF-TEA QUICKLY MADE. i lb. lean beef. I | teaspoonful salt. 1 gill cold water. This method should only be adopted when beef-tea is required in a hurry. Cut the beef into small pieces, pour on the water and salt, cover it, and let it stand for ten minutes. Put all into a saucepan, and beat with two forks over a slow fire until the meat changes colour ; do not on any account allow it to boil. Pour off the tea, remove the fat, and serve. INVALIDS’ SOUP— I. 1 pint beef-tea. 2 yolks of eggs. 1 gill milk or cream. 1 oz. rice, sago, or crushed tapioca. 4 pint water. Wash well the rice, and cook it in water until it is quite tender, stirring frequently. Drain the rice, and add it to the 122 invalids’ soup — invalids’ cnop — mutton broth. beef-tea ; stir over the fire until quite hot. Strain (lie eggs, well beaten with the milk or cream, into the beef-tea, and stir until it is thick and hot. Do not allow the soup to boil after the eggs are added, or they will curdle. INVALIDS’ SOUP— II. 1 lb. lean beef or veal. $ head fresh celery. Salt. I lb. pearl-barley. 1 quart water. 1 slice toast.