Beef Tea No. 2
From Cookery and housekeeping, 1882
Serves 2
Should be made fresh every day.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 178. The excerpt below is the record exactly as published.
Beef Tea No. 2. I lb. of quite fresh (that is, newly killed) beef, the part which is called gravy beef ; 5 drops muriatic acid ; A pinch of salt ; I pint cold water
Cook this with the app: pantry check, scaling, and the assistant.