Beef Tea
From English and French cookery, 1890
This makes beef-tea much better than boiling in a saucepan.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 92. The excerpt below is the record exactly as published.
Beef Tea. — (1) Take 2 pounds of leg of beef, or blade-bone, cut into small pieces, and put into a jar with 3 pints of water and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.