Quick Beef Tea

Ingredients

• half a pound of gravy beef
• half a pint of water
• salt according to taste

Method

1. 1

   1.

2. 2

   Cut the beef finely, removing skin and fat.

3. 3

   2.

4. 4

   Place in a saucepan with equal weight of water.

5. 5

   3.

6. 6

   Bring to a boil quickly.

7. 7

   4.

8. 8

   Boil for five minutes, then pour into a cup.

Nutrition per serving

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 163. The excerpt below is the record exactly as published.

half a pint of water. N.B. — In making this beef tea the quantity of meat and water should be of equal weight, i.e., one pint to one pound. 3. We put the lid on the jar, and tie a piece of paper over it. 4. We stand the jar in a saucepan of boiling water on the hob for three hours ^ or in the oven for one hour and a half N.B.— If the jar is put into the saucepan of boiling water, we should be careful that the water does not cover the jar, or it would get inside. 5c After that time we take out the jar, and pour off the beef tea into a cup. N.B. — If allowed, we add salt according to taste. 442 National Training School for Cookery. SICK-ROOM COOKERY. Lesson No. 17. QUICK BEEF TEA. Average cost of " Beef Tea " {half a pint). INGREDIENTS. \ lb. gravy beef $\d. Time required, about a qtiarter of an hour. Now we will show you how to make Quick Beef Tea. 1. We take half a pound of gravy beef

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