Raw Beef-Tea

Ingredients

• 2 oz. lean beef
• 1 gill water

Method

1. 1

   Remove all skin and fat, mince the meat very small, put it into a basin or jug, pour the cold water over it, and let it stand for half an hour; then strain off the liquid, and serve it.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 67. The excerpt below is the record exactly as published.

1 gill water. Remove all skin and fat, cut the meat into very small pieces, put it into a jar, basin, or jug ; pour the cold water over it, stir, cover it tightly with a lid or with paper, let it stand half an hour. Place it (still covered) in a pan of boiling water (to come half-way up the jar). Boil this for one hour, then pour the beef-tea off. Remove any fat floating on it by passing small pieces of kitchen paper or blotting paper lightly over it. If not wanted im- mediately, let it cool, and warm as much as is wanted at a time, as beef-tea spoils when kept warm. The fat is easily removed when it is cold. If salt is per- mitted by the doctor, add it when the beef and water are set to stand for half an hour. A larger quantity of meat takes longer in proportion to cook. Newly-killed beef is the best for beef-tea, as it con- SICK-ROOM COOKERY. 139 tains more juice than beef that has been kept. After the beef-tea is made, do not throw the meat away ; although much of the strength is drawn out, some remains, and it may be used for various cheap dishes for which chopped meat is wanted, or may be added to the stock-pot. Essence of Beef. — Required: % lb. lean beef. Remove all skin and fat; mince the meat very small ; put it into a jar or jug, and cook as m last recipe, omitting the water. Essence of beef takes from four to seven or eight hours to make, according to the quantity of meat. If wanted weaker, add hot water to the liquor when it is to be used. Raw Beef-Tea. — Required: 2 oz. lean beef

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