Beef Tea - Simple Way

Ingredients

• $ lb. Lean Beef.
• | Small Pinch of Salt,
• breakfast-cupfuls of Water.

Method

1. 1

   Chop the beef finely and put it into a jelly-can with the salt and water, stirring for a few minutes.

2. 2

   Cover with paper and steam in boiling water for 20 to 30 minutes.

3. 3

   Strain through a coarse strainer, holding back the meat.

Nutrition per serving

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 45. The excerpt below is the record exactly as published.

BEEF TEA— Simple Way. $ lb. Lean Beef. | Small Pinch of Salt, breakfast- cupfuls of Water. Chop up the beef as finely as possible, and put it into a jelly-can, with the salt and the water, stirring it with a fork for a few minutes. Cover the jelly-can with a paper, and put it into a saucepan containing a little boil- ing water, and put it on the fire to steam for 20 to 30 minutes, with the lid of the pot on, after which strain it through a coarse strainer, or pour it off, holding back the meat with a knife, otherwise the part of the beef tea which is food for the invalid is lost. The very best lean beef should be used for beef tea. BEEF TEA- Best Way. ^ lb. Lean Beef. Very small pinch of Salt. Water. Chop up the beef very finely, and put it in a large jelly-can, with a small pinch of salt. Mix in a jug equal quantities of boiling and cold water, which produce a temperature slightly over tepid, and pour a breakfast- cupful and half of it among the beef. Cover the jelly-can with a piece of paper, and set it in a pot with the remainder of the mixed water (it ought to come to the height of SICK-ROOM COOKERY. 109 water in the jelly-can); then put the lid on the pot and set it near the fire, where it will keep about the same temperature, for an hour, but it must on no account boil. After that strain off all the liquid and set it aside, and put the meat in a small sauce-pan with a large teacupful of water, and allow it to boil for at least a quarter of an hour ; strain this also, and add it to what was previously set aside. The beef tea thus obtained may be boiled for use, or merely heated, and contains all the stimulating and nourishing properties of the meat. RAW BEEF TEA. J lb. Lean Beef. 1 teacupful Cold Water. 1 Pinch Salt. Chop up the meat finely, and mix it with the water and salt ; mix with a fork, and allow it to stand for a quarter of an hour or longer ; then strain it off for use. There are extraordinary healing properties in the unboiled juices of meat, and in cases of extreme illness this is invaluable. This beef tea may be made palatable by heating it a little (not boiling), and flavouring with a little ketchup or Harvey sauce. On no account should wine or spirits be used to flavour. VEAL JELLY. 1 lb. Lean Veal. Turnip, size of an egg. 1 breakfast-cupful of Water.

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