Raw Beef Tea

Ingredients

• Lean juicy meat
• Cold water
• Pinch of salt

Method

1. 1

   Shred the meat finely.

2. 2

   Put it into a bowl with salt, and just cover with water.

3. 3

   Let it stand covered for 1 or 2 hours, pressing it frequently.

4. 4

   When required, strain through a coarse muslin or sieve, and serve in red coloured glass.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 77. The excerpt below is the record exactly as published.

RAW BEEF TEA. Lean juicy meat. | Cold water. Pinch of .salt. Shred the meat finely. Put it into a bowl with salt, and just cover with water. Let it stand covered i or 2 hours as is convenient, pressing it frequently. When required, strain through a coarse muslin or sieve, and serve in red coloured glass, which hides the colour from the patient. When wine of any kind is being given, it is .sometimes added to this. This makes the taste less unpleasant. Noie. — Bone marrow is done in the same way. Another Way of getting the juice out of meat, but riclier, is to bold the meat near to the fire for i or 2 seconds, then wring it with the fingers, lieat it again and wring again, into a spoon or very small dish. Compared to the other GEORGE Gow, 100 Easier Road EDINBURGH INCREASED TEA DUTY OF 2d. PER POUND. GEORGE GOW,, Tea Merchant, loo Easter Road, Edinburgh, has pleasure in informing his customers and the public generally that having been fortunate in securing a large stock of the specially choice growths of first crop Ceylon and Darjeeling Teas before the increase of duty was enforced, he is in a position to offer his well-known blends of Tea at the old prices, without any advance whatever. Purchasers would do well to secure a supply as long as the opportunity lasts. First comOf first served F GEORGB GOW, m’er'c'hant - 100 EASTER ROAD HOW TO MAKE TEA. Take FRESH Water, boil as quickly as possible, and use it when- ever it boils, for if allowed to boil even a few minutes, it will not e.\- tract the full strength and flavour of the Tea. After .scalding the Teapot well, put in a teas[K)onful for each person to partake, “and one for the Teapot” ; infii.se in a cosy for ten minutes, but never more than fifleen. Orders called for daily and punctually attended to. 170 way, very much less juice is got out, but it is very much stronger, having no water, and can be swallowed with less effort. The meat can afterwards be used for a general purpose. Jean Lamrie, Edinburgh. RAW EGG. By kind permission of Liebig’s Extract of Meat Coy. Time — 5 minutes. I egg. I lablespoonful of milk. A pinch of salt

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