Beef Tea

Ingredients

• the meat must be shredded finely
• a pinch of salt
• two teaspoonfuls of cold water

Method

1. 1

   Shred the beef finely to expose as much surface as possible.

2. 2

   Add cold water and salt.

3. 3

   Place in a jar, cover with paper, and stand in a warm place for one hour.

4. 4

   Strain through muslin to extract the juices.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 4. The excerpt below is the record exactly as published.

Beef Tea is valuable for its stimulating properties, but it contains very little nourishment. The meat must be shredded finely to expose as much of the surface as possible to the water, in order that the soluble parts may be extracted. The beef tea must not be allowed to reach a temperature above 150° F. If it does, the albumeu becomes hard and the juices are retained in the meat. Fresh beef tea should be made daily because it is cooked at such a low temperature, and therefore will not keep good. Raw Meat Juice should be used in cases of extreme weakness, when it is needed in its most stimulating and concentrated form. To Prepare Raw Meat Juice. — To every oimce of shredded rump steak add two teaspoonfuls of cold water and a pinch ‘of salt

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