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From: The Thorough Good Cook

Soups 3. Beef Tea

Take two pounds of fresh lean beef, let it be free from all sinews, fat, and skin; put the beef, cut in pieces, into a stew-pan, cover the meat with cold water; have another stew-pan, in which you place the one containing the beef; pour water round to come nearly to the top of the inner stew-pan; set over the fire, and let the water boil briskly for two hours; then take out the inner stew-pan, and let it stand for ten minutes, that the tea may settle; place a napkin over a basin, and carefully pass the tea through it.

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