Beef-Tea

Ingredients

• a pound of meat
• a pint of cold water
• half a tea-spoonful of salt

Method

1. 1

   Have the meat cut from the round and chopped very fine.

2. 2

   Put the water on the meat in a covered saucepan, and let it stand for an hour on the back of the stove in very moderate heat, stirring frequently.

3. 3

   Then place it in stronger heat, letting the liquid heat up very slowly, and simmer for an hour longer.

4. 4

   Add salt to taste, strain, and set away to cool.

5. 5

   When cold, remove every particle of fat from the top, and heat up only the quantity needed for immediate use.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 249. The excerpt below is the record exactly as published.

BEEF-TEA. In families where little time is given to preparing invalid dishes, the extract of beef is much to be preferred in the making of beef-tea. In this way the tea can be made as strong or weak as may be desired, and may be got ready quickly, hot water and a little salt (generally half a tea-spoonful to a cupful of water) being all that is neces- sary besides the extract. A physician of large practice has said that beef-tea made in this way is much better than three-fourths of that prepared direct from the beef, and that only with exceptionally good nurses would he 576 THE FAT TERN COOK-BOOK, allow any Other kind to be administered to his patients. In making tea from the beef, have tlie meat cut from the round and chopped very fine by the butcher. To a pound of meat allow a pint of cold water

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