Beef Tea (Quickly Made)

Ingredients

• 1 lb. lean beef off the neck
• 1/2 pint water
• pinch of salt

Method

1. 1

   Cut the meat into strips, shred it with a knife, keeping back all the sinews and fat; put this into a saucepan with a dust of salt and the water; set this over a very gentle heat for 15 minutes, taking care it does not boil.

2. 2

   Strain through a coarse sieve; draw small pieces of cap paper over the top to remove the fat; serve as required.

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.

BEEP TEA (Quickly Made). tlb. lean beef off the neck I ^ pint water pinch of salt | Cut the meat into strips, and shred it with a knife, keeping back all the sinews and fat ; put this into a saucepan with a dust of salt and the water ; set this over a very gentle heat for 15 minutes, taking care it does not boil, by this time the juice will be extracted from the meat ; strain through a coarse sieve ; draw small pieces of cap paper over the top to remove the fat ; serve as required. 133 No. 315. BEEF TEA (Kaw). ^ lb. lean beef off the neck A pinch of salt ^ dozen drops of lemon juice A little water Cut the beef into strips, and shred it, put the shredded meat into a jar, add the sdt, lemon juice, and just enough water to cover the meat ; cover and allow this to stand two or more hours ; pass through a coarse strainer, press well to get all the juice from the meat ; serve generally in a coloured glass. No. 316. CHICKEN CREAM. Breast of 1 chicken 1 J pints water ^ oz. pearl barley Pinch of salt Shred the chicken with a knife, put into a saucepan with the barley, salt, and water ; simmer very slowly 1^ hours, strain, and pound the solid part in a mortar, pass through a wire sieve, add to liquor, re-heat, and serve. If required cold, add to the above ^ oz. of extract of calves’ feet, dissolved in two tablespoonfuls cold water, stir in thoroughly ; pour into moulds and turn out like cream. No. 317. CUSTARD (Invalid). i pint milk 1 egg 1 teaspoonful sugar A pinch of salt A dust of nutmeg Beat up the egg, add to it the milk, sugar, salt, and nutmeg; strain into a small basin, buttered thoroughly, cover with buttered paper and stand in a pan of boiling water, allowing the water to come within an inch of the top of the basin ; simmer very slowly 20 minutes, or until the custard is just set ; turn out and serve. 184 No. 318. CUSTARD (Savoury). i pint good teef tea 1 egg Pinch of salt Beat up the egg, add to it the beef tea and salt ; pour into a buttered basin, cover with buttered paper, steam as above, 20 minutes, or until firm ; turn out and serve. No. 319. CHICKEN BROTH. 1 chicken or fowl teaspoonful peppercorns 3 pints water A little salt 1 dessertspoonful pearl barley Divide the chicken into joints (the breast may be reserved for Chicken Fillets), put into a saucepan with the cold water, peppercorns, salt and barley ; bring slowly to the boil, and skim thoroughly, simmer this very slowly two hours ; pass through a wire strainer and serve. No. 320. CHICKEN FILLETS. Take the breasts of a chicken and lay them on a buttered plate, squeeze over them a few drops of lemon juice, cover this with another buttered plate ; put the plates over a pan of boiling water for 20 to 30 minutes; serve the fillets on a warm dish as they are, or with white sauce (page 115). No. 321. CHICKEN PANADE. Breast of 1 chicken A little water Pinch of salt 1 tablespoonful cream Cut the chicken into strips and shred it finely, put this into a jar with as much cold water as will cover it, add the salt. 135 and cover firmly with paper ; stand this in a pan of boiling water, allowing the water to come within an inch of the top of the jar ; steam in this way to 2 hours ; strain the liquid from the chicken, pound the chicken in a mortar thoroughly, and rub it through a hair sieve, using the liquid to help it through ; re-heat, add the cream and a little more seasoning, if required. No. 322. EGG RESTOEATIVE. 4 new-laid eggs Lemon juice 1 tablespoonful castor sugar ^ pint new milk 2 glasses rum Put four new-laid eggs into a basin, and cover with lemon juice, turn them every day for four days, when they wiU have become soft ; beat them up with the shells, add the sugar, milk, and rum, strain through fine muslin into a bottle. One-third of a wineglassful taken three times a day will be found most strengthening. No. 323. CHOPS OR STEAKS. Lay the chop or steak between two buttered plates, and place the plates over a pan of boiling water for 30 minutes. Serve at once. No. 324. CHOPS OR STEAKS (Grilled). To grin a chop or steak it must be placed on a gridiron without any pepper or salt, and exposed to a very hot, bright fire, turned frequently, but on no account must a fork be put into the meat, as this will let out the gravy ; if grilling tongs are not at hand to turn the meat it is best to use a spoon. As it is difficult to get a fire exactly in the correct condition for grilling it is most convenient to use a gas griller. 136 No. 325. CALVES’ FOOT STOCK FOE JELLY. 2 calyes’ feet | 1 pint water

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