Beef Tea

Ingredients

• 1 lb. shin of beef
• 1 tsp. salt
• 1 pt. cold water

Method

1. 1

   Scrape the meat very fine and put it into the cold salted water.

2. 2

   Let it stand for 1 to 2 hours.

3. 3

   Put it into a double boiler and cook for thirty minutes.

4. 4

   Press it through a strainer.

5. 5

   Remove the fat with paper.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 83. The excerpt below is the record exactly as published.

1 tsp. salt. Do not Pare Potatoes, if new, or sound, or to be served whole, or in salad ; or to be warmed over, or if you wish to save substance and flavor. Select of uniform size, scrub, and scrape where needed ; do not soak ; put in cold place if not ready to cook. Put into boiling, salted water to cover, cook gently twenty minutes if small and thirty minutes if large. Drain quickly, cover with a napkin and keep hot. Pare Potatoes, if necessary to save time before serving, or if very large and irregular in shape, or of inferior quality, or old and withered. Cover with cold water as soon as pared, but do not soak except when old. When potatoes are needed quickly, or for potato soup, or fishballs, or to be served as mashed or riced, wash, pare and cut in quarters ; if to use in stews, chowders, or scalloped mixtures, cut in slices or small cubes ; if for hashed brown, chop into bits. Scald them first for stews, etc. POTATOES 155 Recipe, No. 74. Riced Potato Mash the potatoes as soon as they are boiled and drained. Rub them with a wooden masher through a strainer into a hot dish. Recipe, No. 75. Mashed Potato To one pint of hot boiled potatoes, add one tablespoon of butter, one half teaspoon of salt, a speck of pepper, and enough hot milk to moisten. Mash in the saucepan in which they were boiled ; beat with a fork till light and creamy, and turn out lightly on a hot dish. Recipe, No. 76. Potato Cakes Make cold mashed potato into small roundT cakes about one half inch thick. Put them on a baking tin, and brush them over with milk. Bake in a hot oven till golden brown. Questions on Lessons XVI, XVII, and XVIII What is the value of oysters as What is their principal value in food? a diet? Why are they so often served Do potatoes require a hot at the beginning of a meal? oven? Why is it necessary for them to What sized potatoes are the be absolutely fresh? best for baking? How do pork products and Why should we learn to eat shell-fish compare in fat? fat? protein? water? What is the principal value of Why do boiled potatoes give fat in the diet? us little energy ? LESSON XIX EXPERIMENT WITH ALBUMIN IN MEAT CHEMICAL COMPOSITION OF MEAT Meat Wateb Protein Fat Ash Beef: round . . . 60.7 19.0 12.8 1.0 loin . . . . 52.5 16.1 17.5 .9 neck . . . . 45.9 14.5 11.9 .7 Mutton: leg . . . 5L2 15.1 14.7 .8 Lamb: breast . . . . 45.5 15.4 19.1 .8 leg . . . . . 52.9 15.9 13.6 .9 Water Protein Fat Ash Beef round Beef round Breast lamb Beef round Lamb leg 1 Loin beef : [Turkey Turkey Loin beef Loin beef Loin beef ' Leg lamb Leg mutton Leg lamb Leg mutton Leg mutton Fowl Breast lamb Leg lamb Breast lamb Neck beef Leg mutton Beef round Turkey Breast lamb Neck beef Fowl Chicken Chicken Fowl Neck beef Fowl Turkey Chicken Chicken Neck beef Myosin or muscle albumin is found in the juices and fibres of lean meat. A piece of lean meat, if put into boiling water, shrivels and contracts, and the juices stay in the meat. The water is unchanged. But these small pieces of meat which were put into cold water at the beginning of the lesson have colored the water red and given it a taste, which shows that the juices have been drawn into the water. Muscle juice consists of water holding in solution protein, salts, and ex- tractives. On heating this water, we find the red color changes to brown, and the water seems thicker. Soon the brown substance becomes harder, separates entu-ely from 156 EXPERIMENT WITH ALBUMIN IN MEAT 157 the water, and, when the water stops boiling, settles. Muscle albumin coagulates at 160° Fah. By this experiment we have learned that cold water draws out albuminous juices and holds them in solution, and that boiling water hardens albumin. Recipe, No. 77. Beef Tea 1 lb. shin of beef. ^ tsp. salt. 1 pt. cold water

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