Beef Tea Custard
From The Samaritan cookery book, 1903
Miss Morton, Samaritan Hospital, Glasgow.
Presented as published in 1903. 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 The Samaritan cookery book (1903) by E. P. Watson, page 65. The excerpt below is the record exactly as published.
BEEF TEA CUSTARD. £ pint of beef tea. I White of i egg. Yolks of 2 eggs. I Pinch of salt. Beat the eggs well, add the beef tea and salt. Pour into a but- tered bowl. Butter a piece of paper and fasten over bowl, and place in a saucepan of boiling water. Cover the saucepan with a tightly-fitting lid, and let the custard steam for 20 minutes. Miss Morton, Samaritan Hospital, Glasgow. ESSENCE OF MEAT. 1 lb. lean beef. | i lb. mutton. 1 lb. veal. Put in a jar with a little salt and no water. Cover the jar and set in a saucepan with water, and keep constantly boiling for 8 hours. Be careful that the water does not come quite to the top of the jar. Mrs. Harris, Kinross. 184 MUTTON BROTH. Cut up two pounds of lean mutton. Add a tablespoonful of barley, a quart of cold water, and a teaspoonful of salt. Let it ’ boil slowly for two hours, then strain. A teaspoonful of “ Lemco ” may be added. The flavour may be varied by adding a bunch of parsley and a little celery. Miss Morton, Samaritan Hospital, Glasgow, VEAL BROTH (Strong). 2 lbs. veal free from fat. | J lb. pearl barley. Boil till they can be passed through sieve. Salt to taste. VEAL JELLY. $ lb. lean veal. . I a ozs. pearl barley. Few slices of turnip. | Pinch of salt.
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