Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 166

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Ingredients.—1 lb. of fleshy beef, 1 pint of water,½ saltspoonful of salt. Mode.—Cut the beef into small square pieces, after trimming off all the fat, and put it into a baking-jar (these jars are sold expressly for the purpose of making soups, gravies, &c., in the oven, and are arranged with tightly-fitting lids), with the above proportion of water and salt; close the jar well, place it in a warm but not hot oven, and bake for 3 or 4 hours. When the oven is very fierce in the day-time, it is a good plan to put the jar in at night, and let it remain till next morning, when the tea will be done. It should be strained, and put by in a cool place until wanted. It may also be flavoured with an onion, a clove, and a few sweet herbs, &c., when the stomach is sufficiently strong to take these. Time.—3 or 4 hours, or to be left in the oven all night. Average cost, 6d. per pint. Sufficient.—Allow 1 lb. of meat for 1 pint of good beef-tea.