Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 165

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Ingredients.—1 lb. of lean gravy-beef, 1½ pint of water, 1 saltspoonful of salt. Mode.—Have the meat cut without fat and bone, and choose a nice fleshy piece. Cut it into small pieces about the size of dice, and put it into a clean saucepan. Add the water cold to it; put it on the fire, and bring it to the boiling-point; then skim well. Put in the salt when the water boils, and simmer the beef-tea gently from ½ to ¾ hour, removing any more scum should it appear on the surface. Strain the tea through a hair sieve, and set it by in a cool place. When wanted for use, remove every particle of fat from the top; warm up as much as may be required, adding, if necessary, a little more salt. This preparation is simple beef-tea, and is to be administered to those invalids to whom flavourings and seasonings are not allowed. When the patient is very weak, use double the quantity of meat to the same proportion of water. Should the invalid be able to take the tea prepared in a more palatable manner, it is easy to make it so by following the directions in Soyer’s recipe, which is an admirable one for making savoury beef-tea. Beef-tea is always better when made the day before it is wanted, and then warmed up. It is a good plan to put the tea into a small cup or basin, and to place this basin in a saucepan of boiling water. When the tea is hot, it is ready to serve. Time.—½ to ¾ hour. Average cost, 6d. per pint. Sufficient.—Allow 1 lb. of meat for a pint of good beef-tea.