Peptonised Beef Tea
Ingredients
Directions
Make the tea
Mix the minced beef with water and bicarbonate of soda.
Simmer the mixture for two hours.
Cool and finish
Allow it to cool to a lukewarm temperature.
Add the pancreatic liquor and stir well.
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 flavour and protein that the tea draws out during simmering.
- Liquor pancreaticus
- Contains enzymes that break down proteins, partly digesting the beef in the liquid.
The step that matters
Adding the pancreatic liquor after cooling. Enzymes are denatured and lose activity at high heat. Cooling the tea to lukewarm before adding the liquor lets the enzymes keep working on the beef proteins instead of being destroyed by the hot 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.
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