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 |
| Veal | 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
- four pounds of round
- three pints ol cold water
- three pieces of lean veal
- three pints of cold half teaspoonful of salt
- a pound of beef from the rump
Directions
Cut a pound of beef from the rump or sirloin, free from fat, into small pieces, put it into a stone jar with a cover, without any water. Fasten the cover down well with a double bladder. Stand the jar in a saucepan of hot water and simmer for four to six hours. When you take it out you will find about ateacupful of the strong- est beef-juice. Give at first ateaspoonfulat atime. It is palatable either hot or cold, and so light that it will remain on the stomach when even toast and water is rejected. if preferred as a jelly, a little isinglass may be put in the jar at first with the meat. Salt must be added afterwards.
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FOOD FOR THE SICK. 159 BEEF TEA. The beef must be very fresh. Take four pounds of round, cut it into small pieces, leave out every bit of fat, put it into a jar with a salt- spoonful of salt and three pints ol cold water. ‘Lie it closely down, place it ‘na saucepan of water, and let it boil gently for five hour:
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VEAL TEA. pieces three pieces of lean veal, into an enamelled saucepan, with three pints of cold half teaspoonful of salt. When it boils,
Simmer for three hours. Strain n cold, remove every particle of fat. When required, pour half a pint, while boiling, on to a fal of arrowroot which has been mixed with a | veal-tea.
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