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Beef Tea— Dr. Chambers. No. 1

A hot beverage made by simmering beef and water, then mixing the liquid with the ground meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea— Dr. Chambers. No. 1

Ingredients

Directions

Prepare the beef

  1. Cut the beef into pieces smaller than ½ inch square.

  2. Soak the beef in ½ pint of cold water for 12 hours.

Simmer and combine

  1. Remove the beef and simmer it in 1 pint of water for 2 hours, replacing lost water as needed.

  2. Combine the boiling liquid with the cold soaking liquid.

Finish the tea

  1. Dry the solid meat.

  2. Pound the dried meat in a mortar.

  3. Mix the ground meat with the liquid.

  4. Serve warm, do not keep hot.

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
Supplies the meat flavour that is extracted into the liquid during soaking and simmering.

The step that matters

Serve warm, do not keep hot. Holding the tea at high heat for a long time can dull its flavour and aroma and encourage the liquid to lose its delicate character, so it is best served promptly while still warm.

“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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