Name: Raw Beef-tea
Ingredients: 2 ounces lean gravy beef; 2 tablespoons cold water

Raw Beef-tea

Ingredients

2 ounces lean gravy beef
2 tablespoons cold water

Directions

Chop the beef very finely.
Let the chopped meat stand in the cold water for 15 minutes, then pour off the liquid.
Make only as much as you will use at one time, as it does not keep.

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

Lean gravy beef: Provides the meat flavour and protein that give the tea its savoury taste and body.
Cold water: Draws out the soluble juices from the chopped meat into the liquid that is poured off.

“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.