Beef Tea

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923
Source
A Handbook of Cookery for a Small House
Time
Cook: 120 min Total: 120 min
Yield
1.0 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Cut the meat several times across, taking care not to cut it through.
  2. Sprinkle with a half teaspoonful of salt.
  3. Put into a stone jar or saucepan with one piece of loaf sugar.
  4. Add one and a half pints of cold water.
  5. Place in a steady oven to cook for two hours.
  6. Always put it into the oven as soon as it is prepared as the salt otherwise would draw the juice out of the meat.
  7. Directly it is cooked, dash about one tablespoonful of cold water into it.
  8. Place in a cold place for the fat to rise.
  9. Remove with a sheet of white paper the fat which will have risen to the top.
  10. Make hot as required.
Original Text
Beef Tea Take one pound of leg of beef not fat. One pound makes about a pint of good beef tea. Cut the meat several times across, taking care not to cut it through. Sprinkle with a half teaspoonful of salt, put into a stone jar or saucepan with one piece of loaf sugar, add one and a half pints of cold water and place in a steady oven to cook for two hours. Always put it into the oven as soon as it is prepared as the salt otherwise would draw the juice out of the meat. Directly it is cooked, dash about one tablespoonful of cold water into it. Place in a cold place for the fat to rise, remove with a sheet of white paper the fat which will have risen to the top and make hot as required.
Notes
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