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Beef Tea

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 6 ingredients

  1. Salt
  2. Broths
  3. three pints of cold water
  4. Beef
  5. Cut
  6. Tea

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut in small pieces two pounds weight of fresh lean beef ;
  2. add three pints of cold water ;
  3. when on the eve of boiling, carefully 1 emove the scum ;
  4. the moment it boils add a pint of cold water ;
  5. then let it boil up again, and remove the scum as before.
  6. If by this time it is not perfectly clear, the same quantity of water may be added a second time, which will cause more scum to rise.
  7. The same remarks apply to all other broths and gravies, which will always be transparent and finely flavoured if the same rule be observed.
  8. Beeftea should be allowed to simmer not less than three-quarters of an hour, and not more than one hour, from the time it is last skimmed.
  9. Beef Tea (for very young infants).
  10. - — Very young children dislike salt.
  11. Nature’s food is sweet.
  12. Therefore, when doctors order beef-tea, use sugar instead of salt.
  13. This is the common practice in London hospitals.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife