Beef Tea (No. 1)
From The St. Mungo cookery book, 1904
For quick preparation, use shredded meat and cook over gentle heat.
Presented as published in 1904. 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 The St. Mungo cookery book (1904) by Jean Lambie, page 72. The excerpt below is the record exactly as published.
BEEF TEA (No. i). Have red juicy meat, free from fat. Cut it down to shreds or very small pieces. Put it into a suitable dish (jelly jar), and pour on 3 breakfastcupfuls of cold water to I lb. of meat. Add a pinch of salt
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