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Soup

Beef Tea

A clear beef broth made by simmering a fat‑free beef steak in cold water and seasoning with salt.

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

Ingredients

Directions

Prepare

  1. Remove all particles of fat from the beef steak and pound it into rags.

  2. Place the beef in a quart of cold water in a granite or porcelain kettle.

Make the broth

  1. Heat slowly over moderate heat, avoiding boiling.

  2. Squeeze constantly with a silver or wooden spoon.

  3. Remove from heat before it coagulates.

Finish

  1. Add salt to taste.

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 steak
Supplies the meat flavor and the proteins that give the broth its body and savor.

The step that matters

Keep the heat gentle. Boiling makes the broth cloudy and toughens the meat proteins, so heating slowly over moderate heat keeps the liquid clear and flavorful.

“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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