Beef or Mutton Tea
Ingredients
Directions
Prepare
Combine the chopped beef or mutton and hydrochloric acid in the water.
Cover and refrigerate for at least 6 hours or overnight.
Cook and season
Simmer the mixture for 2 hours.
Strain the liquid and add coarse sea salt to taste.
Remove any fat once cooled.
Serve
Serve cold or heat in a cup of warm water if desired.
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 or mutton
- Provides the meat flavour and dissolved proteins that give the tea its savoury taste and body.
- Hydrochloric acid
- Acidifies the water, helping draw flavour and nutrients out of the meat during soaking.
The step that matters
Simmer the mixture for 2 hours. Simmering gently, rather than boiling hard, extracts flavour without making the liquid cloudy or greasy. Fat rises to the surface, which is why it is skimmed once cooled.
“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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