Cleanliness in the arrangement of the room is as
essential as fresh air ; and in the cooking and serving
of food great care ought to be taken that everything
is so nicely arranged that the fastidious eye of the
invalid may be refreshed and the appetite stimulated.
A rustling dress or a heavy foot should never enter a
sick room, nor a loud voice be heard. A sick person’s
nerves are morbidly acute, and trifling noises that
would not be noticed in health cause positive pain to
an invalid.
The food of the sick should be varied as much as
possible, and prepared in the very best manner that the
materials will admit of. Beef tea particularly requires
skilful preparation, as life and returning health often
depend upon it.
Nice toast or grated bread may be used with beef
tea, as well as other things of the same kind.
108
COOKERY.
It may also be coloured a little brown with either
ketchup or Harvey sauce to make it look appetising, as
what commends itself to the eye is usually more easily
digested than what is taken unwillingly, or is repulsive
in appearance; at the same time it should be remembered
that the body is nourished not by what is eaten, but
by what is digested.
BEEF TEA— Simple Way.
$ lb. Lean Beef. | Small Pinch of Salt,
breakfast- cupfuls of Water.
Chop up the beef as finely as possible, and put it into
a jelly-can, with the salt and the water, stirring it with
a fork for a few minutes. Cover the jelly-can with a
paper, and put it into a saucepan containing a little boil-
ing water, and put it on the fire to steam for 20 to 30
minutes, with the lid of the pot on, after which strain
it through a coarse strainer, or pour it off, holding back
the meat with a knife, otherwise the part of the beef
tea which is food for the invalid is lost. The very best
lean beef should be used for beef tea.
BEEF TEA- Best Way.
^ lb. Lean Beef.
Very small pinch of Salt.
Water.
Chop up the beef very finely, and put it in a large
jelly-can, with a small pinch of salt. Mix in a jug equal
quantities of boiling and cold water, which produce a
temperature slightly over tepid, and pour a breakfast-
cupful and half of it among the beef. Cover the jelly-can
with a piece of paper, and set it in a pot with the remainder
of the mixed water (it ought to come to the height of
SICK-ROOM COOKERY.
109
water in the jelly-can); then put the lid on the pot and
set it near the fire, where it will keep about the same
temperature, for an hour, but it must on no account
boil. After that strain off all the liquid and set it
aside, and put the meat in a small sauce-pan with a
large teacupful of water, and allow it to boil for at least
a quarter of an hour ; strain this also, and add it to
what was previously set aside.
The beef tea thus obtained may be boiled for use, or
merely heated, and contains all the stimulating and
nourishing properties of the meat.
RAW BEEF TEA.
J lb. Lean Beef.
1 teacupful Cold Water.
1 Pinch Salt.
Chop up the meat finely, and mix it with the water
and salt ; mix with a fork, and allow it to stand for a
quarter of an hour or longer ; then strain it off for use. ✪ Beef Tea - Simple Way
Page 45 · 3 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cleanliness in the arrangement of the room is as essential as fresh air ; and in the cooking and serving of food great care ought to be taken that everything is so nicely arranged that the fastidious eye of the invalid may be refreshed and the appetite stimulated. A rustling dress or a heavy foot should never enter a sick room, nor a loud voice be heard. A sick person’s nerves are morbidly acute, and trifling noises that would not be noticed in health cause positive pain to an invalid.
The food of the sick should be varied as much as possible, and prepared in the very best manner that the materials will admit of. Beef tea particularly requires skilful preparation, as life and returning health often depend upon it.
Nice toast or grated bread may be used with beef tea, as well as other things of the same kind.
It may also be coloured a little brown with either ketchup or Harvey sauce to make it look appetising, as what commends itself to the eye is usually more easily digested than what is taken unwillingly, or is repulsive in appearance; at the same time it should be remembered that the body is nourished not by what is eaten, but by what is digested.
BEEF TEA— Simple Way.
$ lb. Lean Beef. | Small Pinch of Salt,
breakfast-cupfuls of Water.
Chop up the beef as finely as possible, and put it into a jelly-can, with the salt and the water, stirring it with a fork for a few minutes. Cover the jelly-can with a paper, and put it into a saucepan containing a little boiling water, and put it on the fire to steam for 20 to 30 minutes, with the lid of the pot on, after which strain it through a coarse strainer, or pour it off, holding back the meat with a knife, otherwise the part of the beef tea which is food for the invalid is lost. The very best lean beef should be used for beef tea.
BEEF TEA- Best Way.
^ lb. Lean Beef.
Very small pinch of Salt.
Water.
Chop up the beef very finely, and put it in a large jelly-can, with a small pinch of salt. Mix in a jug equal quantities of boiling and cold water, which produce a temperature slightly over tepid, and pour a breakfastcupful and half of it among the beef. Cover the jelly-can with a piece of paper, and set it in a pot with the remainder of the mixed water (it ought to come to the height of
water in the jelly-can); then put the lid on the pot and set it near the fire, where it will keep about the same temperature, for an hour, but it must on no account boil. After that strain off all the liquid and set it aside, and put the meat in a small sauce-pan with a large teacupful of water, and allow it to boil for at least a quarter of an hour ; strain this also, and add it to what was previously set aside.
The beef tea thus obtained may be boiled for use, or merely heated, and contains all the stimulating and nourishing properties of the meat.
RAW BEEF TEA.
J lb. Lean Beef.
1 teacupful Cold Water.
1 Pinch Salt.
Chop up the meat finely, and mix it with the water and salt ; mix with a fork, and allow it to stand for a quarter of an hour or longer ; then strain it off for use.
Records on this page
Beef Tea - Simple WayBeef Tea - Best WayRaw Beef Tea