Name: Beef Soup or Tea
Ingredients: ½ pound lean beef; ⅓ pint cold water; ⅔ pint water for cooking

Beef Soup or Tea

Ingredients

½ pound lean beef
⅓ pint cold water
⅔ pint water for cooking

Directions

Prepare the beef

Cut the beef into pieces the size of your thumb.
Soak the beef in cold water overnight.

Cook and pound

Cook the beef in ⅔ pint of water gently for three hours.
Pour off the liquid (the tea) and dry the beef pieces.
Pound the beef in a mortar until very fine.

Finish the soup

Mix the pounded beef, the soup, and the soaking water together.
Ensure the mixture is boiling and add boiling water as needed to maintain the original volume.

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.