Whole Beef Tea - Recipes For The Sick, Invalids, And The Convalescent - Simple Healthy Foods That Are Easy To Eat And Swallow
Whole Beef Tea
½ lb. gravy beef to 1 pint water.
Cut the beef into pieces ½ inch square, removing all the skin and fat, and let the beef soak in ½ pint cold water.
When the juices have been extracted (the pieces should soak all night) take out the beef and place it in a jar with the remainder of the cold water.
Let this simmer 2 hours, then add the liquor to the cold raw juice, take out the pieces of meat, pound them, return them to the liquor, and heat all together.
Flavor with green celery stalk, or a little Worcester sauce.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By By May Henry And Edith B. Cohen