Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 167

Table of Contents

Ingredients.—1 lb. of solid beef, 1 oz. of butter, 1 clove, 2 button onions or ½ a large one, 1 saltspoonful of salt, 1 quart of water. Mode.—Cut the beef into very small dice; put it into a stewpan with the butter, clove, onion, and salt; stir the meat round over the fire for a few minutes until it produces a thin gravy, then add the water, and let it simmer gently from ½ to ¾ of an hour, skimming off every particle of fat. When done, strain it through a sieve, and put it by in a cool place until required. The same, if wanted quite plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming. Time.—½ to ¾ hour. Average cost, 8d. per pint. Sufficient.—Allow 1 lb. of beef to make 1 pint of good beef-tea.

Note.—The meat left from beef-tea may be boiled a little longer, and pounded with spices, &c., for potting. It makes a very nice breakfast dish.