Beef Tea

Ingredients

• 1 lb. lean beef (beef steak)
• pint water
• Salt

Method

1. 1

   Shred the meat as finely as possible, remove every particle of fat, sinew, and skin; put it in a jar or basin with the given quantity of cold water, add about half a teaspoonful of salt, and let it stand for half an hour or longer.

2. 2

   Cover the jar with white paper or a close fitting lid, stand it in a saucepan of boiling water, and place on the fire to allow the water to boil for at least two hours.

3. 3

   Strain the beef tea into a jug or large cup.

4. 4

   Remove any fat that may be on the surface by means of a piece of thin white paper, add a little more salt if needed, and serve hot or cold.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 34. The excerpt below is the record exactly as published.

pint water 1 small lemon 1 ogg THE EXniJHTlON COOKERY ROOK. 167. KIMl’.ERLEV MOULD. ✓ i oz. Cox’s geliitiue -j gill of water 1.1 pints of milk 2 ozs, loaf sugar 1 teaspoonful vanilla or almond Thin rijid of one lemon essence Yolks of two eggs Soak the gelatine in the water for about ten minutes. Simmer the milk with the lemon rind, remove the rind, add the well-beaten yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and gelatine and stir till dissolved. Remove from the fire, add the flavouring, and strain into a wetted mould. When set, dip the mould for one moment into warm water, wipe the out- side, and turn out quickly on to a cold dish. THE EXHIBITION COOKERY BOOK. 85 INVALID COOKERY. 168. BEEF TEA. i lb. lean beef (beef steak) j)int water Salt

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