Beef, Veal, and Chicken Tea
Ingredients
Directions
Place the meat slices in a covered dish.
Set the dish over a steam kettle and pour boiling water over the meat.
Let it stand for one hour.
Pour off the water and season with a pinch of 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
- Slices of beef, veal, or chicken
- Supplies the meat flavor and soluble compounds that dissolve into the hot water.
- Boiling water
- Acts as the solvent, drawing flavor out of the meat as it steeps.
The step that matters
Let it stand for one hour. Heat and flavor move from the meat into the water gradually. A shorter standing time leaves the broth weak, so the full hour gives the flavor time to develop.
“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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