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Chrystie's Beef Tea

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. a pound of lean beef free
  2. Salt
  3. a pint of fresh water
  4. a pint of water
  5. Chop
  6. a pint of cold water
  7. one pound of finely minced lean beef
  8. three ounces daily
  9. Cut
  10. a pound of beef
  11. 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. Macerate for one hour one pound of finely minced lean beef in a pint of water, containing fifteen grains of sodium chloride and five drops of dilute hydrochloric acid, at 100° P.
  2. Filter through cheese cloth, and wash the residue with half a pint of fresh water.
  3. The filtrate is transparent, has a not unpleasant taste, and contains a considerable amount of albuminoids.
  4. A child of two years may take two or three ounces daily.
  5. Beef Tea (Bartholow) .
  6. — Chop fine a pound of lean beef free from fat, tendons, etc., and digest with a pint of cold water for two hours.
  7. Let it simmer on the stove for three hours, at a temperature never over 100° F.
  8. Make up the water lost in evaporation by adding cold water, so that a pint of beef tea shall represent a pound of beef.
  9. Strain, and carefully express all fluid from the beef.
  10. Beef Tea (U.
  11. S.
  12. Army Hospital Receipt for Twelve Men).
  13. — Beef, twelve pounds : salt, one ounce.
  14. The beef should be lean and juicy, and cut into small pieces.
  15. Put

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve