Veal Tea

Ingredients

• one pound of fresh veal
• two ounces of well-washed rice
• one quart of cold water
• a dust of salt

Method

1. 1

   Make this exactly like Mutton Tea.

2. 2

   The rice can be replaced by tapioca or well-washed pearl barley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 297. The excerpt below is the record exactly as published.

a dust of salt. (This is the Beef Tea ordered for a patient four hours before an operation. In that case nothing whatever may be eaten with it, but under other circumstances strips of dry toast should be served.) (2) . Cut up six ounces of fresh beef. Put the meat in a jar with half a pint of cold water. Set the jar in a cold place for six hours. The meat will then be quite white, every drop of juice being extracted from it. Take out the meat, but do not strain the Beef Tea. Put the jar in the bain-marie, and gradually warm it up. Serve with dry toast, and salt in a salt-cellar. (Never put in salt for an invalid unless the patient is too ill to tell you how much is liked. In all Beef Tea, fat, gristle, and skin must be completely removed from the meat.) (3) . Cut half a pound of fresh lean beef into slices, lay them in a pan, and cover them with one pint of boiling water. Cover the pan close, and let it stand half an hour by the fire. Boil it up once, pour the Beef Tea off clear, and serve with dry toast. (4) . Cold Beef Tea. — Mince one pound of fresh beef as finely as possible. Pour upon it one quart of boiling water. Plunge the 432 FOOD AND DRINK FOR INVALIDS jar in a deep saucepan filled with boiling water. Set it by the fire, but not so near as to let it simmer. Let it get cold. Strain through muslin, and after that filter it through clean white blotting paper. This Beef Tea is to be taken cold only, and can be digested by the weakest patient. Mutton Tea.— This is much liked by aged patients. Take a pound and half of fresh mutton from the leg, free it from every morsel of fat, gristle or skin. Put it, cut in pieces, with two ounces of well-washed rice, and a dust of salt, into one quart of cold water. Bring it nearly to the boil and let it simmer for four hours. Strain it carefully, and remove every particle of fat. Serve about a teacupful at a time. Veal Tea

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