Beef Tea

Ingredients

• ½ lb. lean, juicy beef
• ½ pint cold water

Method

1. 1

   Shred the beef finely across the grain, put it into a cup, pour the water over.

2. 2

   Allow it to stand to draw out the juice, stirring it occasionally.

3. 3

   Cover the cup with ungreased paper, and put into a saucepan containing cold water to come half-way up the cup.

4. 4

   Heat very slowly, then simmer half an hour.

5. 5

   In cases of fever, no salt should be added.

6. 6

   Before serving, remove every trace of grease from the surface.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 38. The excerpt below is the record exactly as published.

Beef Tea. £ lb. lean, juicy beef. | £ pint cold water. Method : Shred the beef finely across the grain, put it into a cup, pour the water over. Allow it to stand to draw out the juice, stirring it occasionally. Cover the cup with ungreased paper, and put into a saucepan con- taining cold water to come half-way up the cup. Heat very slowly, then simmer half an hour. In cases of fever no salt should be added. Before serving, every trace of grease must be removed from the surface. Raw Beef Tea. £ lb. lean beef. | J pint water. Method : Shred the beef finely, place in a small jar or cup with the cold water. Cover, and allow it to stand 1 or 2 hours. Strain off the liquid and use soon, as it will not keep. Serve in a coloured glass. Chicken Broth. After cleaning the chicken, remove the skin and every bit of fat both outside and inside. Cut up the flesh into neat pieces, scald and skin the feet, put all into a pan invalid cookery. Q7 with II pints of cold water and stew gently for 2 hours. Strain the broth and let it go cold. Take off every trace of fat and reheat, flavouring with salt and pepper as required, If liked, a tablespoonful of barley or rice may be added, and the soup flavoured with a little celery. Chicken Extract. Skin a small chicken, or half a large one. Remove the bones, chop the meat finely and put both meat and bones with a morsel of butter into a bottle. Cork the bottle, and wire down the cork. Place in a pan of cold water, bring to the boil, and boil 10 or 12 hours till the bones are reduced to a pulp. Pound the whole with seasonings, then rub through a fine wire sieve to keep back any splinters of bone. Use cold as a savoury jelly, or hot as a strengthening soup. Mutton Broth. 1 lb. lean mutton. I 1 dessertspoonful rice flour. 1 pint cold water.

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