Another Beef-tea
Ingredients
Directions
Place the minced beef in a teapot.
Add 1½ pints of cold water.
Simmer on the stove for at least 3 hours.
Strain to obtain about ¾ pint of beef‑tea.
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
- Provides the main meaty flavour and dissolves savoury juices into the water.
- Cold water
- Extracts flavour and gelatin from the beef as it simmers slowly.
The step that matters
Simmer slowly for at least 3 hours. Long, gentle heat draws flavour and collagen-derived body from the meat. Boiling hard can toughen the proteins and cloud the liquid.
“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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