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Drink

Beef Oe Mutton Tea

A clear broth made by simmering beef or mutton with acid and water, then strained and seasoned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Beef Oe Mutton Tea

Ingredients

Directions

Make the infusion

  1. Combine the beef or mutton and hydrochloric acid in the water.

  2. Cover and refrigerate for at least 6 hours or overnight.

Simmer and strain

  1. Simmer the mixture for 2 hours.

  2. Strain the liquid and add salt to taste.

Finish and serve

  1. Remove any fat once cooled.

  2. Serve cold or heat in a cup in warm water if desired.

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 or mutton
Provides the meat flavour and dissolved protein that give the broth its body and savour.
Hydrochloric acid
Acid helps draw flavour and nutrients out of the meat into the water during soaking.

The step that matters

Remove any fat once cooled. Fat that floats on the surface can taste greasy and dull the broth. Chilling solidifies it so it lifts off cleanly in one piece.

“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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