Easily-digested Beef Tea

Ingredients

• One pound steak
• one pint cold water

Method

1. 1

   Procure the steak from the top of the round.

2. 2

   Remove from it all skin and fat.

3. 3

   Place it on a board and cut it in very small pieces; place the pieces in a sauce-pan, and pour over them the cold water.

4. 4

   Cover the sauce-pan, and place it by the side of the fire for twenty minutes, at the end of which time it ought almost to be at boiling-point.

5. 5

   Place the pan then on the fire, and allow all to boil once.

6. 6

   Take the pan at once from the fire, and strain the liquid from the meat.

7. 7

   Allow the liquid to cool, when all the sediment will have fallen to the bottom.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 183. The excerpt below is the record exactly as published.

Easily-digested Beef Tea.— One pound steak, one pint cold water

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