Beef Tea No. 1

Ingredients

• one pound of lean beef
• half a pint of boiling water

Method

1. 1

   Scrape beef into fibers, place in a saucepan, pour boiling water over it, cover and set on fire for ten minutes.

2. 2

   Strain, cool, remove fat, and serve warm.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 248. The excerpt below is the record exactly as published.

one pound of lean beef into fibers on a board ; place the scraped meat in a saucepan and pour half a pint of boiling water over it ; cover closely and set on the fire for ten minutes ; strain into a teacup ; place the teacup in a basin of ice cold water ; remove all the fat by means of immersing a piece of blotting paper or by skim- ming ; pour into a warm cup and serve. This is a quick way to make beef tea. Mutton Broth — Put two pounds of mutton and two quarts of cold water to boil; add one tablespoonful of rice washed carefully; let it boil till the meat will leave the bone, and the rice is cooked to a liquid mass. Take from the fire and season with a little salt. Chicken broth may be prepared in the same way. Uncooked Egg — Break an egg into a goblet and beat thoroughly ; add a teaspoonful of sugar, and after beating a moment add a teaspoon- f ul or two of brandy or port wine ; beat well and add as much rich milk (or part cream), as there is of the mixture. Or omit the brandy, and use spice instead. Broiled Beef steak — Take a tender piece of fresh steak, an inch or two thick, and broil carefully two or three minutes over hot coals, turn- ing often with a knife and fork, so as not to pierce it. When done put on a small dish, season with pepper and salt, a bit of butter and a baked potato. Serve hot. Beef Tea, No.

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