Beef Tea Quickly Made

Ingredients

• 1 lb. lean beef
• 1/4 teaspoonful salt
• 1 gill cold water

Method

1. 1

   Cut the beef into small pieces, pour on water and salt, cover, and let stand for ten minutes.

2. 2

   Cook in a saucepan over a slow fire, beating with two forks until the meat changes color, without boiling.

3. 3

   Pour off the tea and remove fat.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 68. The excerpt below is the record exactly as published.

1 lb. lean beef. | 1 pint cold water, i teaspoonful salt. Choose freshly-killed beef, for after it has been hung the meat becomes dry and will not yield so much juice. Remove all skin and fat, and cut the beef into small pieces. If you have plenty of time at your disposal, a still better plan is to scrape or shred the beef ; this breaks it more thoroughly down and allows the water to mix better with it, but as it takes a long time it is not generally adopted. Have a stone jar with a tight-fitting lid ; into it put the beef with the water and salt ; cover it, and set it aside for ten minutes. This soaking in cold water and salt helps to draw out the juices. As soon as it has stood for a sufficient time, place the jar in a saucepan with water boiling around it, and allow it to cook thus for one hour. If the water in the pan boils away, add more. The reason the beef-tea is put into a jar and not into the pan itself is to prevent it boiling. Beef- tea should be cooked at a temperature of about 170 degrees Fahrenheit. When the beef-tea has been cooking for half an hour, open the jar, and with two forks separate the beef, which is apt to cake into lumps, re-cover the jar, and return it to the saucepan. When the tea is sufficiently cooked, pour it off from the meat; do not strain it through a fine strainer, as that would keep back the sediment, which is a valuable part of the tea. Pour the tea into a basin, pressing the meat with the back of a spoon so as to get out all the juice. If there is a suspicion of any fat floating on the top, remove it with porous paper, or better still, let the tea get cold, and remove the fat with a heated spoon. Serve hot, with thin dry toast cut into small dice upon a separate plate, and only three parts fill the cup in case any should spill over. 121 BEEF ESSENCE — BEEF-TEA — INVALIDS* SOUI\ BEEF ESSENCE. 1 lb. lean beef. I 4 teaspoonful salt. Cut the meat into very small pieces, sprinkle the salt well over it, put it into a jar, and cover the jar with a lid, or unporous paper, such as writing-paper, or greased kitchen paper, and place it in a saucepan of boiling water or a moderately hot oven for about five or six hours • then press the beef, pour off the liquid, remove the fat with a piece of porous paper, and serve a teaspoonful at a time. To hurry the process of preparation a table-spoonful of water may be poured over the beef, when two hours will suffice to draw out a good deal of the juice from the meat. RAW BEEF-TEA. 2 oz. beef. | Salt. 2 table-spoonfuls cold water. This should be made in small quantities, administered in a coloured glass, and given only by the doctor’s orders. Scrape the beef very finely, free from fat or skin, and then weigh it. Sprinkle the salt upon it, and pour over it the cold water ; cover it, and let it stand for ten minutes ; stir it, pour off the tea, and it is ready. BEEF-TEA QUICKLY MADE. i lb. lean beef. I | teaspoonful salt. 1 gill cold water

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