Beef Tea
Ingredients
Directions
Prepare
Chop up a pound of lean beef.
Place the beef in a saucepan with a quart of water and bring to a boil.
Simmer and season
Stir occasionally while it boils, simmering for at least half an hour until reduced to a pint.
Season with salt to taste.
Strain and serve
Strain the broth through a clean muslin or rag.
Serve a tea-cupful with dry toast to the patient.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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
- Lean beef
- Provides the meat flavour and savory richness that gives the broth its character.
- Water
- Acts as the cooking liquid that extracts flavour from the beef as it simmers.
The step that matters
Simmering until reduced to a pint. Simmering gently rather than boiling hard keeps the broth clear, while reducing it concentrates the flavour. Stirring occasionally helps prevent the meat from sticking and scorching on the bottom of the pan.
“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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