64. Soyer’s new way of making Beef Tea

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

Beef Tea

a pound of solid beef into very small dice ↝ Beef, ground, raw [Ground beef]
a small pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a clove ↝ Garlic, raw [Vegetables and Vegetable Products]
two button onions ↝ Onions, raw [Vegetables and Vegetable Products]
a salt-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a quart of water ↝ Water, tap [Tap water]

Optional additions

pearl-barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
vermicelli ↝ Vermicelli, made from soy [Legumes and Legume Products]
rice ↝ Rice, cooked, NFS [Rice]

Instructions (10)

Cut a pound of solid beef into very small dice.
Put the diced beef into a stewpan with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt.
Stir the meat round over the fire for a few minutes, until it produces a thin gravy.
Add a quart of water.
Let it simmer at the corner of the fire for half an hour, skimming off every particle of fat.
When done pass through a sieve.
I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.

Plain version

Omit the vegetables, salt, and clove.
The butter cannot be objectionable, as it is taken out in skimming.
Pearl-barley, vermicelli, rice, &c., may be served in it if required.

Original Text

64. Soyer’s new way of making Beef Tea.—Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. I have always had a great objection to passing broth through a cloth, as it frequently quite spoils its flavor.

The same, if wanted plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming, pearl-barley, vermicelli, rice, &c., may be served in it if required.

Notes

—