Beef Tea of Mixed Meat

Ingredients

• one pound of beef
• one pound of mutton
• one pound of veal
• three pints of water

Method

1. 1

   Simmer the meats cut into small pieces in water for four hours, skimming thoroughly.

2. 2

   Strain and serve with dry toast.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 237. The excerpt below is the record exactly as published.

one pound of lean beef, entirely free from fat and sinew ; mince it finely and mix it well with one pint of cold water. Put it on the hob, and let it remain heating very gradually for two hours. At the end of that time, add half a tea-spoonful of salt and boil gently for ten minutes. Eemove the scum as it rises. This is beef tea pure and simple. When a change of flavour is required, it is a good plan to take one pound of meat composed of equal parts of veal, mutton, and beef, and proceed as above. Or, instead of using water, boil a carrot, a turnip, an onion, and a clove, in a pint of water, and when the flavour is extracted strain the Hquid through a fine sieve ; let it get quite cold, and pour it upon the minced meat, soaking and boiling it for the same time Probable cost. Is. per pint. Sufficient for one pint of beef tea. Beef Tea of Mixed Meat.— To some invalids the taste of beef tea is unwelcome ; the flavour is much improved by the following mixture : — Take equal quantities of beef, mutton, and veal, one pound of each, -without fat, put them, cut up in small pieces, to simmer four hours in three pints of water

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