Beef Tea, No. 1

Ingredients

• one pound of beef
• half its weight in water

Method

1. 1

   Cut the beef into small pieces and infuse in water for three hours, using cold, warm, and boiling water in succession.

2. 2

   Mix the strained fluids and bring to a boil, skimming off fat.

Nutrition per serving

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 141. The excerpt below is the record exactly as published.

Beef Tea, No. 1.— Beef Tea, No. 2. — Chicken Soup. — Panada, No. 1. — Panada, No. 2. — Rusk Panada. — Caudle. — Rice Caudle. — Flour Caudle.— Hard Biscuit for Invalids. — Crisp Biscuits. — Mush. — Gruel. — Arrow- root. — Tapioca Jelly. — Sago. — Rye Mush. — Cremo. — Eggnog. — Mint Julep. — Prunes. — Lemons. — Limes. — Soft Peaches. — Cran- berries. — Apples. — A Plain Rice Pudding. — Rice Milk, No. 1. — Rice Milk, No. 2. — Rice Shapes. — Clover Tea. — Mullein Tea. — Tamarind- water. — Toast and Water. — Apple-water. — Elder-flower Tea. — A Fine Tonic. — Lemon Honey. — Dewberry Sirup. — Boiled Flour for Invalids. — To Cure a Cold. — An Admirable Cough Mixt- ure. — Cherry-bark Tea. — Brown Mixture for Coughs. — ^Burns. — Blisters. — Basilicon Salve. — Cuts. — Wounds. — Sprains. — Bruises. — For a Rising Breast. — Boils. Having once had the experience of being very sick in one of the most elegant of city hotels, where meal seemed to succeed meal with hardly any intermission the whole day through, and every imaginable dainty that could tempt the healthy appetite was obtainable, there was positively nothing at all found suited to the simple tastes of the sick. We would not have it so in our menage. For, if at- tention to the preparation of food where the well are con- cerned is a duty, how much more imperative does it be- come in case of those upon whom disease has laid its hand. We will not, then, close our cookery book without append- ing a few recipes meant especially to meet the wants of a sick-room, although we may not hope, within the limits of one brief chapter, to cover the ground so completely as we could desire. 806 VIRQINIA COOKERY-BOOK. Beef Essence. Chop up as fine as possible one and a half to two pounds of the fleshy part of beef; wash it, and put it immediately into a wide-mouthed vessel of glass or stone, adding no water but what adheres from the process of washing; cork tightly, and put over the fire in a stewpan of cold water, that must be brought gradually to a boil and kept boiling for three or four hours steadily. The above quan- tity of meat will furnish nutriment for an ill person for twenty-four hours. A little salt may be added in almost every case, and sometimes a little flavoring of celery is admissible. Chicken Essence, ob Tea. For a very sick person choose a full-grown fowl, the juice being more nutritious ; chop it up fine with a meat- axe, bones and all, and put it into a wide-mouthed bottle closely stopped, with no water but what has adhered after washing ; set the bottle into a pan of cold water, and let it boil around it for several hours. In some cases this is preferable to beef tea ; but when to use one or the other it is the part of the physician to decide. Beef Tea, No. 1. (ProfesBor Marshall.) Take one pound of beef, free from fat; cut it into small pieces, and then submit it for three hours, each time in succession, to half its weight in water

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