Beef Tea

Ingredients

• 1 lb. of gravy beef
• one quart of cold water
• half a saltspoonful of salt
• two or three peppercorns, if allowed

Method

1. 1

   Cut the beef into very fine pieces, removing skin and fat.

2. 2

   Place in a saucepan with cold water, salt, and peppercorns.

3. 3

   Bring to a boil, then simmer gently for one hour.

4. 4

   Pour off the beef tea and let it cool, removing any fat before warming it up for use.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 163. The excerpt below is the record exactly as published.

half a saltspoonful of salt to help the scum to rise. 5. We now draw the saucepan to the side of the fire and let it simmer gently for two hours and a half 6. We must watch it and skim it occasionally with a spoon. 7. If the meat is required for immediate use we should make sauce to pour over it. 8. We take a sprig or two of parsley, wash it and wring it in a cloth, put it on a board, and chop it up finely with a knife. Lessons on Sick-Room Cookery. — Mutton Broth. 439 9. We put half an ounce of butter into a saucepan ana put it on the fire. 10. When the butter is melted we stir in smoothly half an ounce of flour with a wooden spoon. 11. We take one gill (quarter pint) of broth from the mutton, pour it on to the butter and flour, and stir smoothly until it boils and thickens. 12. We now add the chopped parsley to the sauce, and move the saucepan to the side of the fire to keep warm till required for use. 13. When the mutton is sufficiently cooked, we take out the meat and put it on a hot dish. 14. We pour the parsley sauce all over the mutton. 15. We pour the broth into a basin to cool. 16. When it is cold we should remove all the fat before warming it up for use. N.B. — If the broth is required for immediate use we can remove the grease with blotting paper or whitey -brown paper. 44° National Training School for Cookery. SICK-ROOM COOKERY. Lesson No. 15. BEEF TEA. Average cost of "Beef Tea " {one pint and a half). INGREDIENTS. 1 lb. of gravy beef , . gd. Time required, about one hour and ten minutes. Now we will show you how to make Beef Tea. 1. We take one pound of gravy beef put it on a board and cut it up very fine, removing all the skin and fat. 2. We put the meat into a saucepan with one quart of cold water, half a saltspoonfid of salt, and two or three pep- percorns, if allow

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