Beef Tea
From The "ideal" cookery book, 1902
Presented as published in 1902. 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 "ideal" cookery book (1902) by Lilian Clarke, page 5. The excerpt below is the record exactly as published.
Beef Tea Custard. Beat a fresh egg, strain into a gill of beef tea, and add salt to taste. Turn into a small buttered cup. cover with buttered paper, and steam 20 minutes. The water should not boil. This can be turned out and eaten either hot or cold. 38. Beef Tea. Take i-lb. of steak, neck, or shin of beef. Cut it into small pieces, put it into a basin, and cover with cold water, leaving for an hour or two. Place in a double pan lor in any pan that will allow the contents to gently simmer), and simmer for two or three hours, when it will be ready for use. Add salt and pepper if desired
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