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Soup

Beef Tea

A clear broth made by simmering beef in water with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Beef Tea

Ingredients

Directions

Prepare

  1. Cut the beef into pieces and place it in a pot with the cold water and salt.

  2. Let it stand for 1 hour.

Heat and finish

  1. Heat the mixture slowly on the stove until it reaches a boiling point.

  2. Strain the liquid and season to taste.

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

Beef
Releases its meat flavour and gelatin into the water, giving the broth body and savour.

The step that matters

Heat slowly to a boil. Bringing the pot up to a boil gently keeps the broth clearer. Rapid, hard boiling agitates fat and proteins into the liquid, making it cloudy and greasy.

“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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