Beef Tea (Alternative Method)

Ingredients

• Two pounds leg of beef or steak
• 2 pints of cold water
• an ounce of isinglass
• J pint of port, sherry, Madeira
• a gill of brandy

Method

1. 1

   Scrape the beef with a sharp knife until only sinew, skin, and fat remain, which put aside.

2. 2

   Place the scraped beef in a jar with 2 pints of cold water; cover down closely, and stand in a saucepan half-full of boiling water, which keep in a state of ebullition.

3. 3

   In 2.5 or even 2 hours the beef-tea can be administered.

4. 4

   In cases of severe illness, an ounce of isinglass should be added; and where a stimulant is required, 0.5 pint of port, sherry, Madeira, and a gill of brandy may be stirred in with advantage.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 92. The excerpt below is the record exactly as published.

Two pounds leg of beef or steak. Scrape with a sharp knife until only sinew, skin, and fat remain, which put aside. Place the scraped beef in a jar with 2 pints of cold water (a bladder which should be tightly secured is still better) ; cover down closely, and stand in a saucepan half- full of boiling water, which keep in a state of ebullition. In 2J or even 2 hours the beef-tea can be administered. In cases of severe illness an ounce of isinglass should be added ; and where a stimulant 110 ENGLISH AND FRENCH COOKERY. is required, J pint of port, sherry, Madeira, and a gill of brandy

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