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Water, Making of Tea, Coffee, Etc: Beef

BEEF TEA The stimulating principle that we have noted in tea, coffee and chocolate, is duplicated in meats by a similar principle. This it is that gives color and flavor to the juices of meat. This principle in meats, as also the albuminous juices and minor compounds, are soluble in water, and when extracted make a valuable beverage in that it stimulates the appetite. Also being easily digested such a beverage is often desirable, when one is tired or indisposed. The pleasing aroma incidental to cooked meats can not be secured by means of cold water, but the albuminous juices (proteid) begin to harden or coagulate at about 134 deg F. The aroma is an essential aid to digestion and the hardening of the juices a hindrance; thus the temperature of the water should be regulated to fit both requirements, that is, the preservation of juices and flavor.

RECIPE FOR BEEF TEA One pound of beefsteak from the round, two cups of cold water, salt to season. Remove fat from the meat, wipe the steak with a damp cloth, then cut into small pieces. Have ready a fruit jar, scalded and cooled; put in the meat and two cups of cold water, cover the jar and let it stand twenty minutes in a cool place. Fold a newspaper to make a thick, smooth mat; put this into a saucepan, set the jar upon it and pour in cold water to surround the jar to the height of the liquid inside. Let the water heat gradually to 130 deg F. Keep it at this point for two hours, then increase the temperature to about 134 deg F., or until the color of the juice is darkened a little and the albuminous juices are slightly coagulated. Pour off the liquid, season and serve. A sprig or two of parsley, or a stalk of celery cut in pieces, may be put into the jar with the meat.

QUESTIONS 1. Think of two ways by which you can distinguish between boiling and simmering water. 2. Why is water heated more quickly when the saucepan is covered? 3. If you wish to make a thick syrup of sugar and water, should the pan be covered or uncovered, and why? 4. What difference do you note in the construction of an ordinary coffee and a teapot? Give reason for same. 5. Which is preferable, the first or last cup of tea, of coffee, and why? 6. Criticise the following menu for a dinner for a family of two young people: Broiled bluefish; backed potatoes; boiled onions, buttered; lettuce, French dressing; bread and butter; Boston cream cakes, cocoa.