Beef Tea
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.
Beef Tea. Turn out a tin of Australian beef. Take a tea-cupful of the clear jelly without a imrticlo of fat, melt in the oven, season with pepper and salt, and brown with a few drops of colouring. Toast a thin slice of bread
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