Beef Tea (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Use an earthen pot, not iron.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 237. The excerpt below is the record exactly as published.
Beef Tea (another way).— Use for this, not an iron saucepan, but an earthen pot with a well-fitting hd, which ^\'iU stand, without cracking, the heat of the iron plate on the top of the cooking-stove. Fill it from one-third to a quarter full of good lean beef, cut into shapely pieces the size of a small walnut, in order that they may be presentable afterwards in a rata- touille, or as potted beef, seasoning slightly with salt and a few whole peppercorns. Then poiu- on cold water nearly to the brim
Cook this with the app: pantry check, scaling, and the assistant.