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Beef Tea

12 March 2017
Categories: Recipes, Research & Collections
 
Beef​ ​Tea 
Recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842)
1​ ​lb.​ ​top​ ​round​ ​steak 
Salt 
1​ ​pint​ ​water 
 
Cut​ ​meat​ ​into​ ​small​ ​pieces​ ​½-¼​ ​inch​ ​cubes.​ ​​ ​Let​ ​stand​ ​in​ ​cold​ ​water​ ​for​ ​at​ ​least​ ​2​ ​hours. 
Then​ ​bring​ ​to​ ​a​ ​boil​ ​-​ ​cut​ ​heat​ ​to​ ​very​ ​low​ ​and​ ​just​ ​barely​ ​simmer​ ​for​ ​2​ ​hours.​ ​​ ​Season​ ​to 
taste​ ​with​ ​salt​ ​and​ ​serve​ ​either​ ​strained​ ​or​ ​with​ ​a​ ​little​ ​of​ ​the​ ​bits​ ​of​ ​meat. 
From The Ladies of Hyde Hall
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