Beef Tea

Ingredients

• One pound of lean beef
• Season with salt to taste

Method

1. 1

   Place beef in a jar without water, cover tightly, and heat in a pot of cold water for three to four hours.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 100. The excerpt below is the record exactly as published.

beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, etc. TO MAKE GRUEL. One iablespoonf ul of Robinson's patent groats, two table- spoonfuls of cold water, one pint of boiling water. Mix the prepared groats smoothly with the cold water in a basin ; pour over them the boiling water, atimngit all the time. Pat it into a very clean saucepan ; boil the gruel for ten minutes, keeping it well stirred; sweeten to taste, and serve. It may Mother's Cook Book. Ml be flavored with a small piece of lemon-peel, by boiling it in the gruel, or a little grated nutmeg may be put in; but in these matters the taste of the patient should be consulted- Pour the gmel in' a tumbler and serve. When wine is allowed to the invalid, two tablespoonfuls of sherry or port make this preparation very nice. In cases of colds, the same quantity of spirits is sometimes added instead of wine. BARLEY WATER. Pat a large tablespoonful of well- washed pearl barley into a pitcher; pour orer it boiling water; cover it, and let it re- main till cold; then drain off the water; sweeten to taste, and, if liked, add the juice of a lemon, and grated nutmeg. ARROWROOT BLANC-MANGE. Put a quart of milk to boil, take an ounce of Bermuda arrowroot ground fine, make it a smooth batter with cold milk, add a teaspoonful of salt; when the milk is boiling hot, stir the batter into it, continue to stir it over a gentle fire (that it may not be scorched) for three or four minutes, sweeten to taste with double refined sugar, and flavor with lemon extract or orange-flower water, or boil a stick of cinnamon or vanilla bean in the milk before putting in the arrowroot; dip a mold into cold water, strain the blanc- mange through a muslin into the mold, when perfectly cold turn it out; serve currant jelly or jam with it, i LEMONADE FOR INVALIDS. One-half a lemon, lump sugar to taste, one pint of boil- ing water. Pare off the rind of the lemon thinly; cut the lemon into two or three thick slices, and remove as much ■ Own Boa*. h possible of the white outride pith, and all the pipe. Pot the slices of lemon, the peel, and lamp sugar into a jug; poor over the boiling water; cover it closely, and in two hoars it will be fit to drink. It should cither be Btrah_sd or poared off from the sediment. MUTTON BROTH Is frequently ordered as a preparation for invalids. For the sick-room such broth must be made as plainly as pos- sible, and so as to seenre the juice of the meat. .Boil slowly a couple of pounds of lean mutton for two hours, skim it very carefully as it simmers, and do not put in very much salt. If the doctor permits, some vegetable as seasoning may be added, and for some broths a little fine barley or rice is added. FLAX SEED LEMONADE. Four tablespoons flax seed (whole), one quart boiling water poured on the flax seed, juice of two lemons, leaving out the peel. Sweeten to taste; stew three hours in a covered pitcher. If too thick, put in cold water with the lemon-juice and sugar. Ice for drinking. It is splendid for colds. ARROWROOT. This is very nourishing and light, either for invalids or infants; make it with milk or water— put a pint of either into a stewpan, make it boiling hot, add a saltspoonful of salt, put a heaped teaspoonful of ground Bermuda arrow- root into a cup, make it smooth with cold milk, stir it into the stewpan, and let it simmer for two or three minutes; then turn it into a bowl, sweeten and grate nutmeg over, if liked; should it be preferred thin, use less arrowroot. This should be made only as much as is wanted at a time, since it will become as thin as water if heated over. Mother's Cook Book. STEWED RABBITS IN MILK. Two very young rabbits, not Dearly half grown; one and one-naif pints of milk, one blade of mace, one dessertspoon- ful of flour, a little salt and Cayenne. Mix the flour very smoothly with four tabloapoonf uls of the milk, and when this is well-mixed, add the remainder. Cut np the rabbits into joints, put them into a stewpan with the milk and other in- gredients, and simmer them very gently until quite tender. Stir the contents from time to time, to keep the milk smooth and prevent it from burning. Half an hoar will be, sufficient for the cooking of this dish. SLIPPERY-ELM BARK TEA. Break the bark into bits, pour boiling water over it, cover and let it infuse until cold. Sweeten, ice, and take for sum- mnr disorders, or add lemon-juice and drink for a bad cold. BEEF TEA. One pound of lean beef, cut into small pieces. Put into a jar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat ia like white rags, and the juice all drawn out. Season with salt to taste

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