Skip to main content
Drink

Beef Jea

A clear broth made by simmering beef pieces in water, skimming fat, and boiling again.

From an old cookbook · modernised transcription
By Hodgson, Mary, fl. 1855 · From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Beef Jea

Ingredients

Directions

  1. Cut the beef into small pieces.

  2. Cover the beef with water and let it stand for two hours.

  3. Boil the mixture until it is reduced to a pint.

  4. Let it cool.

  5. Skim off all the grease.

  6. Boil again.

  7. Drink it while warm.

By Hodgson, Mary, fl. 1855. 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. See the original page.

Explore the science

What each ingredient does

Beef
Provides the meat flavor and dissolves gelatin and savory compounds into the liquid as it simmers.

“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 broth recipes

Clear 36Soup 8Peptonized 4with Forcemeat Balls 3with Rice 3Carrots in 3 See all 501 →

You might also like

Beef TeaBeef Tea69 recipesRaw Beef TeaRaw Beef Tea23 recipesVegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipes