Beef Tea for Invalids
Ingredients
Directions
Prepare
Remove all fat from the meat.
Make the beef tea
Place the meat in a jar without water and cover it tightly.
Set the jar in a kettle of cold water, using a wire frame to prevent the jar from breaking.
Heat the kettle gradually, keeping it just below boiling for 2 hours or until the meat turns white.
Strain the mixture, pressing the meat to extract all the juice.
Season the beef tea with a little coarse sea salt.
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
- Round steak
- Supplies the meat and juices that make up the entire beef tea.
The step that matters
Keeping the kettle just below boiling. Heating gently keeps the water below a boil so the meat releases its juices slowly without toughening. Boiling would make the liquid cloudy and the meat tough and dry.
“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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