Beef Tea in Hospitals
Ingredients
Directions
Prepare
Place the minced beef and water in the inner cauldron of a double saucepan.
Simmer
Fill the outer cauldron with boiling water and keep it simmering for 10 hours.
As the water evaporates, refill it to maintain the temperature.
Strain and serve
After 10 hours, use a tap at the bottom of the inner cauldron to strain the beef tea.
Ensure the tap is finely pierced to act as a strainer.
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
- Lean beef
- Releases its flavor and soluble proteins into the water during long, gentle heating.
The step that matters
Keep the outer cauldron topped up with water. As water evaporates, the outer bath can run low and the temperature can drop or scorch. Refilling it keeps the heat low and steady so the beef slowly releases its flavor without boiling hard.
“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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