Name: Liebig’s Quick Beef Tea
Ingredients: ½ pound gravy beef; ½ pint water

Liebig’s Quick Beef Tea

Ingredients

½ pound gravy beef
½ pint water

Directions

Finely chop the gravy beef, removing all skin and fat.
Place the chopped beef in a saucepan with an equal weight of water.
Heat the saucepan over high heat until it boils.
Boil for five minutes, then strain into a cup.

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 flavour and savoury body that make up the tea.
Water: Extracts the beef's flavour and juices into the liquid 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.