Name: Beef Tea for the Sick
Ingredients: 1 pound rump steak, trimmed of fat; 1 pint cold water; salt to taste; spice to taste

Beef Tea for the Sick

Ingredients

1 pound rump steak, trimmed of fat
1 pint cold water
salt to taste
spice to taste

Directions

Prepare

Cut the steak into pieces about the size of peas.
Place the steak in a clean saucepan with the cold water.

Simmer and strain

Simmer for 10 minutes.
Strain the mixture through a clean sieve or muslin.
Season with salt and spice 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

Rump steak: Provides the meat flavour and dissolved protein that give the tea its body.
Cold water: Extracts the flavour and soluble compounds from the meat as it heats.

“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.