Beef-Tea

Ingredients

• one pound of meat
• one pint of cold water
• a little salt

Method

1. 1

   Trim away all fat and skin from the beef, cut the lean into very small pieces, place in a jar, pour over cold water, cover closely, and let soak for one hour.

2. 2

   Then place the jar in a saucepan with boiling water (halfway up the jar) and keep boiling for two to three hours.

3. 3

   Pour the tea from the meat, add salt, and store in a cool place until needed.

Nutrition per serving

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 78. The excerpt below is the record exactly as published.

beef-tea, for I want to write a word or two about the best way of making it. I said a little while ago that the roll of the blade-bone of beef was the best part that could be chosen for making beef-tea. 1 must not forget to add that the butcher should be asked to supply freshly-killed meat, for that will be more full of gravy than well-kept beef. To make good beef-tea, take one pound of meat, trim away all fat and skin, cut the lean into very small pieces ; place these in a jar, pour over them one pint of cold water, and cover the jar closely ; leave the meat to soak for one hour, stirring and pressing it now and then to draw out the juice. At the end of this time put the jar, still closely covered, into a saucepan with boiling water, which will come half way up, but which cannot touch the paper, if paper has been tied over as a cover. Keep the water boiling round the jar for two or even three hours, then pour the tea from the meat, add a little salt

Cook this with the app: pantry check, scaling, and the assistant.