Beef Tea

Ingredients

• One-half pound round steak
• one-half pint water
• one-third level teaspoon salt

Method

1. 1

   Cut the meat in small pieces, the smaller it is cut the more easily it will give off its juices, or scrape it from the fibre.

2. 2

   Add the cold water and stand aside for half an hour.

3. 3

   Then place in a Mason jar, cover and stand in a saucepan of cold water; let it heat slowly to about 140 degrees and cook two hours; strain and season.

4. 4

   It is better to have the jar raised from the bottom of the saucepan, that it may not come in too close contact with the heat of the range.

5. 5

   Beef tea may be served hot, frozen, or in the form of a jelly, the latter consistency being obtained by the addition of one scant teaspoon of granulated gelatine soaked five minutes in a tablespoon of cold water and added to the beef tea as soon as the latter is strained.

6. 6

   Stand in a cool place until set.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 63. The excerpt below is the record exactly as published.

BEEF TEA One-half pound round steak, one-half pint water, one-third level teaspoon salt

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