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Soup

Beef-tea Quickly Made

A quick beef broth made by simmering lean beef with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Beef-tea Quickly Made

Ingredients

Directions

Prepare the beef

  1. Remove all fat and skin from the beef.

  2. Cut the lean beef into small pieces and place them in a saucepan.

Make the tea

  1. Add enough water to cover the meat and a little salt.

  2. Heat the saucepan over moderate heat and press the meat with a spoon for about 10 minutes.

  3. Remove the meat and allow the juice to boil for 1 minute.

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

Gravy beef
Provides the meat juices that give the tea its flavor and body.

The step that matters

Pressing the meat while heating. Pressing the meat with a spoon releases more of its juices into the water, so the tea gets richer flavor. Removing the meat before the final boil keeps the juice from becoming tougher or greasier.

“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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