Purée of Beef

Ingredients

• 1 pt. beef-tea
• 3 or 4 oz. juicy beef

Method

1. 1

   Shred the meat finely, pound it in a mortar or in a strong basin, and then rub through a wire sieve.

2. 2

   Add this meat pulp to a cupful of hot and well-made beef-tea, stir well, and serve at once.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 845. The excerpt below is the record exactly as published.

pt. beef -tea. tapioca. 1 yolk of egg. A little water. \ tea - sp. Groult’s Cook the tapioca in a small saucepan with a little water until it turns quite clear. Add the beef -tea to it and heat thoroughly, but do not boil. Beat up the yolk of egg in a basin or cup with a fork, pour the beef-tea gradually on to it, stirring all the time, and it is ready for serving. If too rich, the yolk of egg may be omitted. Note. — Arrowroot or cornflour may be used in- stead of tapioca, but in each case they must be cooked in water separately, before the beef-tea is added. Time to cook, 10 minutes. Probable cost, 9d. 2495. Pur6e of Beef J pt. beef-tea. 3 or 4 oz. juicy beef

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