Beef Tea (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Recipe by Mrs. Shepherd.
Presented as published in 1907. 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 King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 91. The excerpt below is the record exactly as published.
Beef Tea (1). Six lbs. of the neck of beef (second cut), to be had the day after it is killed. Cut the beef up into small pieces, and put it into a stew-pot (with cover) that will hold all the meat and bones and 2qts. of water. Put the pot into a hot oven, and let it boil as soon as possible. Let it remain io hours slowly boil- ing. If the beef tea is wanted to be of extra strength and to jelly, add 2lbs. of shin-bone
Cook this with the app: pantry check, scaling, and the assistant.