Beef Tea (Kaw)

Ingredients

• 1/2 lb. lean beef off the neck
• a pinch of salt
• 1/2 dozen drops of lemon juice
• A little water

Method

1. 1

   Cut the beef into strips, shred it, put the shredded meat into a jar, add the salt, lemon juice, and just enough water to cover the meat; cover and allow this to stand two or more hours; pass through a coarse strainer, press well to get all the juice from the meat; serve generally in a coloured glass.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.

. tlb. lean beef off the neck I ^ pint water pinch of salt | Cut the meat into strips, and shred it with a knife, keeping back all the sinews and fat ; put this into a saucepan with a dust of salt and the water ; set this over a very gentle heat for 15 minutes, taking care it does not boil, by this time the juice will be extracted from the meat ; strain through a coarse sieve ; draw small pieces of cap paper over the top to remove the fat ; serve as required. 133 No. 315. BEEF TEA (Kaw). ^ lb. lean beef off the neck A pinch of salt ^ dozen drops of lemon juice A little water

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