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Beef Tea

  • 1/2 lb round steak
  • 1/2 pint water
  • 1/3 tsp salt
Cut the meat in small pieces. The smaller it is cut, the more easily it will give off its juices, or scrape it from the fiber. Add the cold water and stand aside for half an hour. Place in a jar, cover and stand in a saucepan of cold water. Let it heat slowly to about 140° and cook 2 hours. Strain and season. It is better to have the jar raised from the bottom of the saucepan, that it may not come in too close contact with the heat of the range. Beef tea may be served hot, frozen or in the form of a jelly, the latter consistency being obtained by the addition of one scant teaspoon of cold water and added to the beef tea as soon as the latter is strained. Stand in a cool place until set.
Submitted by Tess M May 23, 2010 15 min 30 min 45 min

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