Beef-Tea

Ingredients

• a pound of good lean round of beef
• a pint, or less (never more) of cold water
• Salt may be added according to taste
• also black or red pepper

Method

1. 1

   Chop the beef into very small pieces.

2. 2

   Pour cold water over it and let it stand for two hours near the fire.

3. 3

   Then bring it to a boil, remove the scum, and pour off the liquid without straining.

4. 4

   Remove the fat and add salt and pepper as desired.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 206. The excerpt below is the record exactly as published.

beef-tea ; and stronger yet, beef-essence. The mistake has been very often made oi straining ox filtering beef- tea, after it has been subjected to a boiling heat. Its most nourishing part is thus left behind. It ought to be brown with finely divided particles (not solid pieces, of course) of the meat. The same is true also of essence of beef, made without the addition of w^ater. Next to these articles of food come broths or teas of other meats ; as vuitton and chicken soups. They should, for the sick, be made strong, not watery; but should be thoroughly rid of their fat, by skimming. This can be most effectually done when they have stood and become cool ; but, except in the warmest weather, they should be heated again to be taken. Prepared extracts of beef are much in use, to save trouble in getting the fresh article ; but try to get those that have not been filtered, as filtering takes out most of the nourishing part of the meat, and leaves rather a nutritive stimulant than a food. Kx\y standard beef -j nice ^\)\q)l1 is prepared ivithont boiling, has the substance of the beef in a very concentrated state . Most people can take this very well. Two teaspoonfuls of it may be added to about a quarter of a tum- blerful of water (hot or cold, as preferred), this being given two tablespoonfuls, more or less, at a time. fohnson ' s fluid beef is agreeable to some persons, and, when so, answers a very good purpose. To my taste, it is unpleasant. Many physicians recommend it, and use it largel}^ Beef pep tonoids are much used. Jellies are weak food ; good only for variety, or to hold something stronger, as a matter of taste. Fruits are commonly pleasant during fever, but they are most of them rather too hard to digest. Malaga grapes will almost always agree well. Orange juice (without swallowing the pulp) does so also, and is often very refreshing to the sick. Lemonade is pleasant and cooling, but requires consid- eration of the condition of the stomach and bowels at the time. One of the best things to clean Q.foul tongue during fever is half a lemon, passed slowly over it now and then. Stimulants are often added to the diet of the sick, when patients are much prostrated or exhausted . Their use requires great cau- tion and judgment A.S a rule, they should not be employed with- out the advice of a physician. Wine-zc'hey and whisky-punch are most frequently ad- vised. They are most apt to be appropriate in typhus fever ^ in the weakest cases of ty- phoid fever, and in the late stages of severe acute diseases. Also, they may be called for in cholera, and in certain conditions which are met with in advanced or advancing co7i- sumption of the lungs. Convalescence is generally attended by the return of a good appetite and digestive BED-REST 70 THE FAMILY DOCTOR power. The system has to make up for what it has lost during illness. Care is necessary that the patient does not venture too soon upon a varied diet, or the use of things hard of digestion . After typhoid fever , this is particularly necessary. From the special condition of the intestinal canal in that disease, life may be endangered at that time by a single imprudence in diet. Gradu- ally, however, after most diseases, recovery is marked by ability to eat all ordinary wholesome food, and a variety of digestible dishes may be indulged in, always, of course, avoiding excess. We shall now give directions for prepar- ing a number of articles especially suited for the food of the sick ; those, that is, who cannot properly take ordinary solid meals. ^ Different things are required for different cases. Of this the physician must judge, when one is in attendance. In his absence, those in charge must be guided by the symptoms and conditions present. Bekf-Tea — Chop a pound of good lean round of beaf into very small pieces. Pour over it a pint, or less (never more) of cold water. Cover it, and let it stand for two hours near the fire, or on a part of the range or stove where it will not become very hot. Then put it right on the fire, and bring it to the boil. As soon as it is fairly boiling, re- move it, and take off all the scum from the top. Pour it off from the pieces of meat at the bottom, but do not filter or strain it, unless through a coarse sieve. Straining robs it of much of its nourishment. The fat must be carefully removed, which can be done best with a clean piece of blotting- paper, or a small (salt) spoon. Salt may be added according to taste ; when the stomach is weak, also black or red pepper

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