Name: Beef Tea
Ingredients: 1 pound beef, cut into small pieces; 2 cups distilled water; a few drops hydrochloric acid; ¼ teaspoon coarse sea salt

Beef Tea

Ingredients

1 pound beef, cut into small pieces
2 cups distilled water
a few drops hydrochloric acid
¼ teaspoon coarse sea salt

Directions

Soak the beef

Combine the beef, distilled water, hydrochloric acid, and salt in a bowl.
Let the mixture stand for a few hours.

Strain and serve

Strain the liquid off.
Heat the liquid to about 100°F (38°C) before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Beef: Provides the main flavor and the meat that releases its flavor into the liquid.
Hydrochloric acid: Its acidity helps draw flavor out of the meat into the liquid.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.