Beef-tea in Haste
Ingredients
Directions
Prepare
Scrape the beef into fibers using a sharp knife on a cutting board.
Place the scraped meat in a clean saucepan and pour boiling water over it.
Steep and strain
Cover the saucepan and set it by the fire for 10 minutes.
Strain the mixture into a teacup.
Chill and skim
Place the teacup in a basin of ice-cold water.
Remove all fat from the surface.
Serve
Pour the beef tea into a warmed cup.
Put the cup in a basin of hot water to warm again before serving.
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
- Its fibers and juices supply the flavor that the hot water draws out into the liquid.
- Boiling water
- Acts as the solvent that extracts flavor and soluble compounds from the scraped meat.
The step that matters
Remove all fat from the surface. Chilling lets fat rise and solidify on the surface so it can be lifted off cleanly. If it is left in, the tea tastes greasy and heavy.
“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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