Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three-quarter pound lean beef from the round into thin slices
- one pint of cold soft water
- one pound lean beef in half inch bits
- a slice of round steak
- half cover the meat
- half inch bits
- salt
Directions
Broil a slice of round steak for one minute on each side. Lay on a deep plate and score very closely, cutting only one- half the way through. Turn and score the other side at right angles with the first. Pour over hot water to half cover the meat. Set in a warm place and turn and press with a fork often for ten minutes. Squeeze the meat dry, add salt to taste and more water if too strong to be agreeable. It must not be allowed to get too hot or it will turn gray and be full of coagulated albumen.
BEEF TEA NO. 2.
Cut three-quarter pound lean beef from the round into thin slices; soak for thirty minutes or as much longer as you have time, add in one pint of cold soft water, stirring and squeezing occasionally. Set over fire and simmer for ten minutes. Strain, season with salt and serve hot.
BEEF TEA NO. 3.
Cut one pound lean beef in half inch bits, put them into a glass jar, set the jar on a stand in a kettle of cold water; bring it to a boil and let boil slowly for three to four hours, strain, and if there is the least particle of the fat remove it by laying tissue paper lightly on the surface. This can be used clear or diluted with water to the taste.