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Drink

Beef or Mutton Tea

A simple broth made by simmering beef or mutton in water, seasoned lightly with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef or Mutton Tea

1 pint

Ingredients

Directions

Prepare and simmer

  1. Cut the beef or mutton into small pieces.

  2. Boil the meat gently in 2 quarts of water, skimming off the scum as it forms.

Strain and serve

  1. When reduced to 1 pint, strain the liquid.

  2. Season with a little salt.

  3. Serve 1 teacupful at a time.

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
Releases its juices and flavor into the water, giving the tea its body and savory taste.

The step that matters

Boil the meat gently. A hard, rolling boil breaks up the meat and emulsifies fat and impurities into the liquid, making it cloudy and greasy. A gentle simmer keeps the broth clear and easier to skim.

“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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