Quick Beef Tea
Ingredients
Directions
Prepare
Take a round steak (always the best piece of meat for invalids), cut into pieces the size of your hand.
Have ready a cup in hot water.
Cook and extract
Broil your steak quickly on both sides, turning quickly to retain the juice; broiling only enough to start the juice.
Squeeze with a lemon squeezer the juice into the hot cup.
Add a little salt.
Serve
Carry to the invalid with the cup still in hot water, to prevent coagulation.
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. See the original page.
Explore the science
What each ingredient does
- Round steak (in the method)
- Provides the meat juice that forms the whole drink.
The step that matters
Broiling only enough to start the juice. Brief, high heat on the outside sears the surface and starts the juice flowing while keeping the inside tender. Overcooking tightens the muscle fibres and squeezes out the juice, leaving less liquid to extract.
“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.
More beef tea recipes
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.