Beef Tea for Children
A historical recipe from Favorite Dishes, by Carrie V. Shuman (1893).
A historical recipe
Favorite Dishes : a Columbian Autograph Souvenir Cookery Book, by Carrie V. Shuman (1893). Project Gutenberg eBook #6703.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Favorite Dishes, by Carrie V. Shuman (1893). Digitised by Project Gutenberg, eBook #6703 (https://www.gutenberg.org/ebooks/6703). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- From MRS.
- IDA M.
- BALL, of Delaware, Lady Manager.
- Use soup meat without bone cut into dice, and to every pound of meat use one pint of cold water.
- Cut up the meat on a dish, not on a board, as the latter absorbs the juices.
- Have the proper measure of water beside you in a soup basin or bowl, and as you cut up the meat sprinkle it moderately with salt and throw it into the cold water;
- there let it remain for two hours, then put it all into a sauce pan and set it on the fire.
- Watch carefully the first rising and skim and secure this as it is the very essence of the beef;
- put it into a clean bowl and let the beef go on boiling ten minutes, no longer;
- then pour the extract through a sieve to the first skimmings;
- stir before using.
- For older children than infants you may flavor with onion and a few cloves.