Beef Tea No. 2

Ingredients

• a cut from the round
• a glass can or bottle

Method

1. 1

   Prepare the meat as directed in last formula.

2. 2

   Put it in a glass can or bottle and close tightly.

3. 3

   Place the can or bottle on an open rest in a saucepan or kettle of water, cover the saucepan, and heat the water gradually until near boiling point.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.

a cut from the round is preferable on account of its juiciness, and care should be taken to have it as fresh as possible ; and in pre- paring it the skin and fat should be all removed and the meat be cut in small pieces. It should then be put in a kettle or sauce-pan, barely covered with cold water, slightly salted, heated to the boiling point, and strained. It is then ready for use. Beef tea made according to this formula is very palat- able, and is relished by invalids when that extracted at a lower temperature is rejected. If allowed to settle the clear portion is simply a stimulant, but when served with the brown particles in it it is very nutritious. Beef Tea No. 2. — Prepare the meat as directed in last formula. Put it in a glass can or bottle

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