Beef Tea or Broth

No ratings yet

Ingredients 5 ingredients

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

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.

½ pound of beef, ¼ teaspoonful of salt, ½ pint of water.
Select a piece of beef which has little or no fat, preferably from the top round;
remove any fats, and cut into strips, then cut across, shredding the meat.
Put the shredded meat, salt and cold water in an enamel saucepan and allow it to soak for fifteen minutes, then place over a slow fire.
Cook until the meat is white and the juice or broth a deep red-brown.
Strain through a fine strainer, pressing the beef hard.
Remove any particles of grease by drawing a piece of brown paper over the top.
Serve hot.
Be sure to serve in an attractive cup on a doylie.
Please the eye and the appetite is more likely to be tempted.