Beef, Mutton, or Veal Tea (No. 563)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Cut a pound of lean gravy meat into thin slices.
  2. Put the meat into a quart and half a pint of cold water.
  3. Set it over a very gentle fire, where it will become gradually warm.
  4. When the scum rises, let it continue simmering gently for about an hour.
  5. Strain it through a fine sieve or a napkin.
  6. Let it stand ten minutes to settle.
  7. Pour off the clear tea.
Original Text
To make Beef, Mutton, or Veal Tea.—(No. 563.) Cut a pound of lean gravy meat into thin slices; put it into a quart and half a pint of cold water; set it over a very gentle fire, where it will become gradually warm; when the scum rises, let it continue simmering gently for about an hour; then strain it through a fine sieve or a napkin; let it stand ten minutes to settle, and then pour off the clear tea. N.B. An onion, and a few grains of black pepper, are sometimes added. If the meat is boiled till it is thoroughly tender, you may mince it and pound it as directed in No. 503, and make potted beef. To make half a pint of beef tea in five minutes for three halfpence, see No. 252. [350]
Notes
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