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McQueen family cookbook item 4, Scotland, 1870s
Page 40
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Beef Tea Freshly killed meat is the best. 1/4 lb lean beef. Remove the fat and skin and scrape down the meat Put it in a jar with 1/4 pint cold water. Tie a paper on the jar and steam an hour. Strain it and remove any fat with blotting paper. Add pepper and salt if allowed. A quicker way Cut the meat in very thin pieces. Put it in the pan With water and let it stand 5 minutes. Then boil gently 5 minutes. Strain it and remove the fat. Raw Beef Tea Scrape the meat. Put it
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Beef Tea Freshly killed meat is the best. 1/4 lb lean beef. Remove the fat and skin and scrape down the meat Put it in a jar with 1/4 pint cold water. Tie a paper on the jar and steam an hour. Strain it and remove any fat with blotting paper. Add pepper and salt if allowed. A quicker way Cut the meat in very thin pieces. Put it in the pan With water and let it stand 5 minutes. Then boil gently 5 minutes. Strain it and remove the fat. Raw Beef Tea Scrape the meat. Put it
Szathmary Culinary Manuscripts and Cookbooks
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