Quickly Made Beef Tea

Ingredients

• Scrape with a knife, because no cutting divides it finely enough, half a pound of beef steak
• Put it into a basin with half a pint of tepid water

Method

1. 1

   Let it stand fifteen minutes or longer.

2. 2

   The result is what is commonly known as raw beef tea or meat juice.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 145. The excerpt below is the record exactly as published.

Scrape with a knife, because no cutting divides it finely enough, half a pound of beef steak, and remove all the fat and skin. Put it into a basin with half a pint of tepid water; and let it stand fifteen minutes or longer. The result is what is commonly known as raw beef tea or meat juice, every year. more widely known as a restorative for infants as well as adults in cases of wasting or acute disease. Its appearance is against it, but the taste is simply that of any cold beef tea. Children generally take it without difficulty ; but adults, unless they are too weak to have an opinion on the point, have often an insur- mountable objection to it. Nothing can then be done but to hide it in a colored or covered cup, or to add a little Liebig’s, - xtract to conceal the color. “Meatj -juice is easier to 1 than any form of cooked beef tea, and is the only sort : may at all times be safely given to very young infants. It saved many lives, especially those of ricketty and wasted | should know how to set about making it. But, to vehi t our 3 Br 897. Quickly Made Beef Tea

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