Beef-Tea

Ingredients

• a tin of beef-tea
• water to boil vegetables
• a sprig of parsley
• a clove of garlic
• an onion
• vegetables such as onion, garlic, etc.

Method

1. 1

   Heat the beef-tea in a saucepan.

2. 2

   Add chopped onion, garlic, and parsley.

3. 3

   Boil vegetables in the beef-tea itself.

4. 4

   Serve hot in small portions to tempt the appetite.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 31. The excerpt below is the record exactly as published.

sprigs of parsley round it. Don’t let the patient see the tin, or see any quantity. Even in good rude health appearances go a long way. No one would really enjoy the best turtle-soup if he ate it out of a huge cauldron. Pile up a little heap of this nice bright beef-tea, which is a jelly when cold, on a plate, and often when the' patient has eaten and finished what was offered more will be asked for. So, too, in serving the beef -tea hot. Don’t give “ a nice large basinful.” It is easy to come again, and when the appetite is very delicate a thin little china coffee- cupful will tempt where the big basin- ful would have exactly the contrary effect. The tins of beef -tea provided by Crosse and Blackwell contain a nice clear wholesome jelly, free from fat and sediment. One or two tins in the house in case of accidents, especially with persons who live in the country, should always be kept as a wise precaution. With regard to serving toasted bread with beef-tea, take care that the bread is brown and crisp, and not black and i sodden. There is a great art in making toast, the art being common sense. 1 Some bread that is moist inside and a dirty black outside is most unappetising. What is wanted, as I have said, is com- mon sense coupled with a clear fire and a little patience. Beef-tea can, of course, be turned to many other accounts than that of being used for the sick room, or for being eaten quite by itself. Beef-tea is simply the pure juice of good gravy-beef, from which all fat and all scum and sediment have been removed. When a tin happens to be in the house, and essence of beef not handy, these tins of beef-tea can be quickly turned into good soup by the addition of the flavourings recommended to be added to essence of beef — viz., onion, celery, parsley, garlic, etc., and vegetables added afterwards, or vermicelli, maca- roni, sago, Italian paste, etc. When you want to use beef -tea for this pur- pose see the directions given for making soup from essence of beef, only remem- ber that tho tins of beef -tea are not so concentrated as the essence of beef, and that, therefore, if you wish to have the soup really good you must not add any water, but you can boil the vegetables, such as onion, garlic, etc

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