Beef-tea
Ingredients
Directions
Place the meat in boiling water to create a covering of coagulated albumen.
Boil for 10 to 12 minutes at 212°F (100°C).
Reduce heat to 150°F (65°C) and cook until done.
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.
Photo for illustrative purposes only · Contact us to use it
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