Beef Tea

Ingredients

• 1 Ib. lean beefsteak
• 1 pint cold water
• Y% tsp. salt.

Method

1. 1

   Remove all fat and skin from meat, cut meat into thin strips, scrape red meat from connective tissue.

2. 2

   Put scraped meat with cold water and salt in top part of double boiler, leave in a cold place for one hour.

3. 3

   Then put cold water in under part of saucepan and place that containing the beef tea over it.

4. 4

   Bring water slowly to a boil, then move to the back of stove and let the tea cook very slowly for an hour longer.

5. 5

   It must never boil.

6. 6

   Pour off the tea, keeping the meat back with a fork, then put meat in strainer, press well and add to tea.

7. 7

   Remove any fat with clean white paper.

8. 8

   Reheat tea if necessary, but never boil.

9. 9

   Serve in a hot cup with dry toast.

10. 10

    Beef tea is a stimulant; it contains but little nourishment.

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 67. The excerpt below is the record exactly as published.

Beef Tea. 1 Ib. lean beefsteak. 1 pint cold water. Y% tsp. salt.

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