Beef-tea to Be Served Gold
Ingredients
Directions
Prepare the beef
Remove all skin and sinew from the beef.
Chop the beef very finely and place it in a jar.
Steep the beef
Pour the boiling water over the beef.
Cover the jar and place it in a kettle of boiling water.
Keep the kettle near the fire until the water cools; do not allow it to simmer.
Strain and season
Strain the mixture through muslin.
Remove the fat with blotting paper and add salt to taste.
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
- Supplies the meaty flavour and dissolved protein that give the tea its body and taste.
- Boiling water
- Acts as the solvent that draws flavour and soluble compounds out of the chopped beef.
The step that matters
Keep the kettle below a simmer. Boiling or simmering would coagulate the beef proteins and make the liquid cloudy and greasy. Gentle, sustained heat draws out flavour while keeping the tea clear.
“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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