Very Strong Beef Tea
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the beef
Mince the beef or mutton very fine.
Place it in a jar without water and cover it closely.
Extract the gravy
Stand the jar in a 300°F (150°C) oven for 1.5 hours until all the gravy is extracted.
Serve
Mix the rich stock with boiling water to achieve the desired strength.
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 or mutton
- Provides the meat juices that are slowly drawn out to form the rich stock.
The step that matters
Keeping the jar covered in the oven. A tight cover traps the moisture released by the meat, so the gravy is drawn out in its own liquid rather than evaporating away. Without it the stock becomes weak and concentrated too quickly.
“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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