Meat Tea
From Wholesome cookery, 1887
This meat tea can be taken plain, or thickened with sago, arrowroot, or bread-crumbs.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 61. The excerpt below is the record exactly as published.
Meat Tea. Take 1 pound of lean beef, mutton, or chicken. Cut it into very small pieces ; put it in a jar with 1 pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.