Beef-tea

Ingredients

• 1 lb. of gravy beef
• three-quarters of a pint of cold water
• a salt-spoonful of salt

Method

1. 1

   Mince the beef and set it on the fire with cold water.

2. 2

   Press until it boils, add salt, and let it simmer for a quarter of an hour.

3. 3

   Serve with dry toast or rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 402. The excerpt below is the record exactly as published.

Beef-tea mon. If this soup should be too thin and clear, thicken it with a little corn -starch, and add some bits of toast fried in butter. Asparagus Soup. — Cut the tops from the asparagus, and boil the rest ; rub through a sieve, adding a little salt ; warm three pints of soup stock, add a small lump of butter, then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoonfuls of cream ; color the soup with a teaspoonful of spinach crushed in a mortar, to which add a little water, and, squeezing the iuice through a cloth, put it over a good fire. As soon as it looks curdy, take it off and strain the liquor through a sieve. What remains on the sieve is to be used for coloring the soup. Just before serving the soup add the asparagus tops, which have been separately boiled. Barley Soup. — Put 2 or 3 lbs. of shin of beef in a gallon of water. Add a teacupful of pearl barley, three large onions, cut small, a small bunch of parsley, a few potatoes, sliced, a little thyme, and pepper and salt to taste. Simmer gently for three or four hours, and frequently stir it to prevent the meat from burning. It should not be allowed to boil. Barley Soup, Cream of. — Three pints of white stock, an onion, sliced, a little cinnamon and mace, and one teacupful of barley. Allow these to cook very slowly four hours, then rub through a sieve and add one pint of boiling milk and half a pint of cream. Season with salt and cay- enne pepper. The yolks of two eggs, beaten light, with two table-spoonfuls of cream added to the boiling milk just before the soup is taken from the fire, make it very much richer. Barley Soupe Maigre. — Take V\ lb. of pearl barley; boil it for five hours in two quarts of water, which must reduce to one quart. Pass through a tamis ; season with salt and pepper, and stir in ozs. of fresh butter, or, if preferred, some cream, or a gill of milk into which the yolk of one egg has been stirred. A variety can be made by putting in some chopped parsley, or a few young pease (boiled), so as to have the contrast of green with the white puree. Bean Soup (dried). — Kidney, mock-turtle, or rice, or field beans. The mock-turtle is best. One gallon of cold water, one quart of beans, soaked overnight in luke-warm water, 2 lbs. of salt pork, cut into small pieces, one teaspoonful of sugar, one red - pepper pod, or cayenne pepper to taste. Put the water, pork, and beans into a closely covered soup-pot, and boil three hours, then add a head of celery and the pepper. Sim- mer an hour longer, stir in the sugar, strain, and serve with slices of lemon. Or substitute equal parts of beef and lean ham for the pork, and at the last moment drop small force-meat balls and slices of hard-boiled eggs into the soup tureen. Beef Broth. — Put 2 lbs. of beef into a kettle with two quarts and a half of cold water, a small table-spoonful of salt, and set it on a good fire. As the scum collects on the surface, skim it off ; when it begins to boil, add about a wineglassful of cold water to stop the boiling, and allow all the scum to come on the surface, in order to remove it. When no more of it comes up add a small turnip, a medium-sized carrot, two cloves, an onion, a stalk of celery, a leek, and a clove of garlic ; simmer constantly for about six hours, then add a table- spoonful of burned sugar, and the broth is made. Beef-tea. — Take 1 lb. of gravy beef and cut away every particle of fat. Mince the beef with a chopping-knife, and set it on the fire in a sauce- pan with three-quarters of a pint of cold water

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