Beef Tea. — The roll of the blade-bone of beef is the best part
for making beef tea; what is wanted is fresh-killed, lean, juicy meat.
Take away every little bit of fat and bone, cut the meat into very
small pieces, and pour cold water over it in the proportion of a pint
of water to a pound of beef✪ Beef Tea. Let it stand for an hour or two till the
water is red and the meat is white; turn it into a perfectly clean
saucepan, place it on the fire, and just before it begins to simmer
skim it once carefully ; put on the lid, and simmer for about a
quarter of an hour. Strain it through a coarse colander to keep
back the meat only . When cold, remove the fat, and stir the tea up
before serving it, as the sediment is the most nutritious portion. It
is better not to season the beef unless specially requested to do so, as
A YEAR'S COOKERY .
1)6
an invalid generally likes to season for himself. If a larger quantity
of water is used, the tea should be simmered five or six hours .
Beef Tea (another way). — Cut up the beef as before, pour cold
water over it (a pint to a pound), and turn into a stone jar, which
has a closely fitting lid ; put it into a saucepan of boiling water, the
water to come half way up the jar, and let it simmer on the side of
the fire for three hours.
Beef Tea quickly made. — Mince half a pound of beef, and put it
into a saucepan with half a pint of water✪ Beef Tea (another way). Bring it to the boil,
simmer for a few minutes, and serve .
Veal Broth. — Cut a pound of knuckle of veal into small pieces,
put these into a stewpan with three pints of water and half a tea-
cupful of ri✪ Veal Brothce; Boil gently for an hour and a half. If liked, to vary
the flavour, a few parsley leaves, a sprig of thyme, and a lettuce leaf
may be chopped small, and simmered with the veal for five or six
minutes, not longer, or the flavour will be spoilt ; or a small blade of
mace, a sprig or two of parsley, and one of thyme and marjoram, can
be used.
Mutton Broth. — Take one pound of neck of mutton, as lean as
can be procured, pour over it a quart of cold water✪ Mutton Broth, and simmer
gently for four hours . When the broth is cold remove the fat, and
make the broth hot before serving. If liked, half a teacupful of
pearl barley can (after being boiled up once with half a pint of
water and drained) be stewed with the broth and the white part of a
chopped leek, and a small turnip can be simmered with the meat.
Chicken Broth. — Pluck the fowl, remove the inside, being careful
not to break the gall-bag, and skin the bird like a rabbit, and be
careful to takeaway every bit of fat from both the inside and the
outside. Remove the head and feet, wash the bird well, and cut it
into neat pieces ; put these into a stewpan with two quarts of cold
water✪ Chicken Broth. The liver and gizzard of the fowl may be cut into slices and
put with the rest. Stew gently for about two hours. Take out the
pieces of fowl, and leave the broth until the next day ; take off the
fat, warm again, and serve. Pepper and salt to be added by the
nurse or invalid. If flavoured broth be desired, three or four slices
of celery, a blade of mace, and a sliced onion may be stewed v/ith the
meat. The meat may be picked from the bones and potted.
A year's cookery
1880Page 81 · 6 recipe records on this page
Presented as published in 1880. 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
Beef Tea. — The roll of the blade-bone of beef is the best part for making beef tea; what is wanted is fresh-killed, lean, juicy meat. Take away every little bit of fat and bone, cut the meat into very small pieces, and pour cold water over it in the proportion of a pint of water to a pound of beef. Let it stand for an hour or two till the water is red and the meat is white; turn it into a perfectly clean saucepan, place it on the fire, and just before it begins to simmer skim it once carefully ; put on the lid, and simmer for about a quarter of an hour. Strain it through a coarse colander to keep back the meat only. When cold, remove the fat, and stir the tea up before serving it, as the sediment is the most nutritious portion. It is better not to season the beef unless specially requested to do so, as
1)6
an invalid generally likes to season for himself. If a larger quantity of water is used, the tea should be simmered five or six hours .
Beef Tea (another way). — Cut up the beef as before, pour cold water over it (a pint to a pound), and turn into a stone jar, which has a closely fitting lid ; put it into a saucepan of boiling water, the water to come half way up the jar, and let it simmer on the side of the fire for three hours.
Beef Tea quickly made. — Mince half a pound of beef, and put it into a saucepan with half a pint of water. Bring it to the boil, simmer for a few minutes, and serve .
Veal Broth. — Cut a pound of knuckle of veal into small pieces, put these into a stewpan with three pints of water and half a teacupful of rice; Boil gently for an hour and a half. If liked, to vary the flavour, a few parsley leaves, a sprig of thyme, and a lettuce leaf may be chopped small, and simmered with the veal for five or six minutes, not longer, or the flavour will be spoilt ; or a small blade of mace, a sprig or two of parsley, and one of thyme and marjoram, can be used.
Mutton Broth. — Take one pound of neck of mutton, as lean as can be procured, pour over it a quart of cold water, and simmer gently for four hours . When the broth is cold remove the fat, and make the broth hot before serving. If liked, half a teacupful of pearl barley can (after being boiled up once with half a pint of water and drained) be stewed with the broth and the white part of a chopped leek, and a small turnip can be simmered with the meat.
Chicken Broth. — Pluck the fowl, remove the inside, being careful not to break the gall-bag, and skin the bird like a rabbit, and be careful to takeaway every bit of fat from both the inside and the outside. Remove the head and feet, wash the bird well, and cut it into neat pieces ; put these into a stewpan with two quarts of cold water. The liver and gizzard of the fowl may be cut into slices and put with the rest. Stew gently for about two hours. Take out the pieces of fowl, and leave the broth until the next day ; take off the fat, warm again, and serve. Pepper and salt to be added by the nurse or invalid. If flavoured broth be desired, three or four slices of celery, a blade of mace, and a sliced onion may be stewed v/ith the meat. The meat may be picked from the bones and potted.
Records on this page
Beef TeaBeef Tea (another way)Beef Tea quickly madeVeal BrothMutton BrothChicken Broth