Beef Tea

Ingredients

• one pound of beef
• one pint cold water

Method

1. 1

   Cut beef fine, add cold water, and let stand for two hours.

2. 2

   Heat gradually, stirring every ten minutes until it simmers.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 71. The excerpt below is the record exactly as published.

Beef tea, and other meat broths and strained soups, are not foods, but stimulants and tonics. They have their mer- its, however, as they can often be retained by the stomach, when the solid substance of the meat would be rejected; and they are good in cases of temporary exhaustion, etc. Barley, rice or sago may be added to advantage if the patient can digest them. Raw custards, etc., are often beneficial. If pure sweet cream and milk disagree with the patient, a tablespoonful of lime water may be added to each glassful. For cases of wasting disease, a simple mayon- naise is good. No fat is more digestible than a pure vegetable oil, and if the best olive oil be used and the stomach is not too exceedingly weak, mayonnaise will be found very nutri- tious. Select the freshest food, cook it simply, not combining several articles in one dish, and serve — let me add again — on the daintiest THE PHYSICAL CULTURE COOK BOOK. 217 china and whitest, finest linen available. Some- times special needs of the body show them- selves in desires and cravings for certain foods, and, when possible, should be gratified. 1. Rice Water. — Simmer two tablespoonfuls rice in one quart boiling water for two hours. Strain, add a pinch of salt, and use either hot or cold. 2. Boiled Rice for Weak Digestions. — Put one-half cup of rice in two cups of boiling water and boil twenty minutes. Then put in a double boiler; keep the water in the under vessel for four or five hours. If the rice dries add either milk or water. 3. Toast Water. — Cover well toasted bread, whole wheat or Graham preferred, with boil- ing water. When cold, strain and sweeten the water slightly if desired. 4. Barley Water. — Pour one pint boiling water on two tablespoonfuls of fresh pearl barley and boil five minutes; then throw off. Pour on the barley two quarts of boiling water and let boil until reduced one-half. Strain and serve plain, or add milk or flavor with a little jelly or lemon. 5. Bran Tea (Very nutritious). — Add one 2l8 THE PHYSICAL CULTURE COOK BOOK. pint of boiling water to one-half pint of wheat bran. Let stand on the back of the stove for an hour, but do not boil. Strain and serve with sugar and cream instead of coffee or tea. 6. Egg Water. — Stir the whites of two eggs in a half glass of ice water. Add salt or sugar to taste. 7. Apple Water. — Slice six sour, juicy ap- ples, add one tablespoonful of sugar and pour over them one quart boiling water. Cover closely. When cold strain. 8. Flaxseed Tea. — Boil one cup flaxseed in one quart boiling water thirty minutes and let stand a while. Add lemon and sugar and serve. 9. Currant Juice. — Strip one quart currants from the stems and put in porcelain kettle with one quart water and heat slowly to a boil. Skim and boil five minutes; strain and cool. Add water if necessary and sweeten to taste. 10. Cornmeal Gruel. — Sprinkle slowly one tablespoonful cornmeal into one quart boiling water, and let it cook in a double boiler three hours, stirring occasionally. Then add a little rich milk and salt to taste. If cooked in this way it will be found very digestible. THE PHYSICAL CULTURE COOK BOOK. 219 11. Oatmeal Gruel. — Into one quart boiling water stir one tablespoonful oatmeal, and cook slowly one hour. Strain and season. Add milk if desired. 12. Oatmeal and Broth. — Boil the oatmeal in beef broth if desired. 13. Milk Soup. — Pour a pint of boiling milk over three tablespoonfuls of fine cracker or bread crumbs. Salt to taste. 14. Milk and Albumen. — A pint of new milk, unbeaten whites of two eggs, a small pinch of salt. Put in a clean quart bottle, cork and shake hard for five minutes. 15. Potato Soup. — One generous tablespoon- ful of mashed potato. Add gradually a pint of new milk. Place on the stove and when hot stir in -a heaping teaspoonful of cornstarch dissolved in cold milk. Let boil up several times. Season with salt and celery salt, or a sprig of parsley. 16. Uncooked Beef Tea.— Only a little of this should be made at a time, as it sours quickly. Take one ounce of beef at a time, and as soon as one cupful is given prepare the next'. The beef should be from the top part of the round ; 220 THE PHYSICAL CULTURE COOK BOOK. this must be cut across the grain, and shred down with a knife. For each ounce allow two tablespoonfuls of cold water. Let the meat soak fifteen minutes, and then the water will be colored with the juice. Use no salt. 17. Beef Tea. — To every pound of beef, cut fine (not chopped), add one pint cold water

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