Beef Juice
From The school kitchen textbook, 1915
Work quickly to avoid reheating the juice.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 144. The excerpt below is the record exactly as published.
beef juice, and beef tea are suitable at such times. After the crisis of a disease is past, the system needs gradual but complete nutrition. The appetite is clamor- ous, fickle, or perhaps altogether wanting. Much de- pends upon judicious diet, and care must be taken against over-feeding. Broiled game, chicken, chops, and steak are the most easily assimilated meats. Eggs, cream toast, baked potatoes, ice cream, blanc mange, simple puddings, and stewed fruits may be used. Recipe, No. 202. Hot Eggs for Invalids Place a small bowl, suitable for serving, in a pan of water just below the boiling point ; put in one teaspoon butter and let it run over the bottom and sides ; break in one or two eggs, add a bit of salt, and pepper if liked, and stir with a spoon till egg is mingled and tastes hot ; serve at once with toast or wafers. This is more acceptable to an invalid than is a cold raw egg, or a soft egg with the white, stringy and half cooked. 281 282 SCHOOL KITCHEN TEXTBOOK Recipe, No. 203. Beef Juice Broil half a pound of lean, juicy round steak, cut one inch thick, until each side is just seared and the juice will flow when cut. Divide into small pieces and press in a lemon squeezer
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