Beef Tea for Invalids
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
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 My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). 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.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One pound lean beef
- one pound veal
- two wineglasses of cold water
- one teaspoon salt
- One tablespoonful of this is equal
- a cup of ordinary beef tea
Method
- MRS.
- W.
- COOK.
- One pound lean beef and one pound veal, cut up small, and put in a wide mouthed jar.
- Pour two wineglasses of cold water or wine on it, one teaspoon salt, and a little mace if liked.
- Cork the jar well and tie a bladder over it.
- Place the jar in a deep saucepan of cold water which must not be allowed to cover the cork.
- Let it boil slowly four hours or more and strain through a sieve.
- One tablespoonful of this is equal to a cup of ordinary beef tea.