Beef Tea (No. 2)
From The St. Mungo cookery book, 1904
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 73. The excerpt below is the record exactly as published.
BEEF TEA (No. 2). Take i lb. of lean beef, cut it up in small pieces, put it into a saucepan with a mutton shank without much meat, have the bone broken and wash it in cold water. Add 3 pints of cold water and a teaspoonful of salt
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