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Rules for Beef Tea

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Rules for Beef Tea

Ingredients

Directions

  1. Remove skin, gristle, and fat from the meat, then shred it finely or pass it through a mincing machine.

  2. Soak the meat in water for 15 minutes before cooking.

  3. Heat the meat and water gently; do not allow it to boil.

  4. Strain the beef tea through a fine wire strainer to remove solid particles.

  5. Skim off any grease from the surface.

  6. Make only as much beef tea as needed for the next 12 to 15 hours.

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.

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