Beef Tea

| 5 Comments

recipe thursdayTod came home with a cold this evening, his first in many months. How fortunate for me that I'd just discovered the "Invalid" section in the old Argonaut Bookshop cookbook. I passed over the recipes for Fricasseed Brains (there were two different versions) and Treacle Posset, to settle on beef tea as a curative for tomorrow.

Standard Beef Tea

1/2 lb lean, juicy beef
1/2 pint water
salt (if allowed)

Wipe the meat with a damp cloth. remove skin, gristle and fat. Shred with a knife against the grain. Put into a jar with salt and water. Cover and let stand for half an hour to draw out the juices. Place the jar in a saucepan of cold water and slowly bring to a boil. Simmer for two or three hours. Stir and squeeze well. Strain through a coarse strainer and remove fat.

Quickly Made Beef Tea

1/2 lb lean, juicy beef
1/2 pint water
salt, if allowed

Prepare meat as for Standard Beef Tea. Place in a saucepan with salt and water and allow to stand for half and hour. Squeeze and stir well. Heat over a slow fire til a pale brown color, stirring and pressing well with teh back of a wooden spoon. Strain through a coarse strainer.

Raw Beef Tea

Half gill of water (70 ml)
2 oz meat

Prepare the meat as for Standard Beef Tea. Add the water and let stand for an hour. Squeeze well and strain.

5 Comments

Poor Tod. I do hope it works. Sounds kinda' dreadful.

What does "salt (if allowed)" mean? Were people trying to cut down on salt back then too?

And yes, the raw beef tea..... yuck.

Tod decided he'd rather that I put the beef in real soup than try this. He wasn't sick enough to force it on him. Maybe next time. :-)

J - I guess salt's effects have been known a long time. I can't imagine it without salt, though.


Force some of that garlic tonic on him instead! :-)

This is similar to broth in the book, Soothing Broths, based on very old recipes from when sick people were cared for at home. I have been finding that these types of foods are very healthy and nourishing, but not popular with our current taste for "factory-manufactured" foods. Personally, I would try it if it was organic, grass fed beef, but not with grocery store, factory-farmed, grain & soy fed beef. There is a world of difference.

In a similar vein, I highly recommend the book, Nourishing Traditions. Anyone who makes their own plum wine might find it interesting.

Leave a comment

Recent Comments

  • Anna: This is similar to broth in the book, Soothing Broths, read more
  • mike: Force some of that garlic tonic on him instead! read more
  • Kristen: Tod decided he'd rather that I put the beef in read more
  • j-ster: What does "salt (if allowed)" mean? Were people trying to read more
  • Fran: Poor Tod. I do hope it works. Sounds kinda' dreadful. read more

Archives