Pejptonised Beef-tea
Ingredients
Directions
Make the beef infusion
Mix the minced beef with water and bicarbonate of soda.
Simmer the mixture for 1.5 hours.
Allow it to cool to about 140°F (60°C).
Finish and serve
Add the liquor pancreaticus and keep warm under a cozy for 2 hours, shaking occasionally.
Decant the liquid and boil for 5 minutes.
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
- Lean beef
- Supplies the meat flavor and dissolved protein that give the tea its body.
- Liquor pancreaticus
- Contains digestive enzymes that break down proteins in the beef, making the tea more digestible.
The step that matters
Add the liquor pancreaticus only after cooling to about 140°F (60°C). Digestive enzymes lose activity when overheated and are destroyed at high temperatures. Cooling first keeps the enzymes working during the warm holding period.
“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.
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