Beef-Tea Custard
INGREDIENTS for large breakfastcupful. pint of beef-tea made by one of the preceding recipes, the yolks of two eggs, the white of one, salt.
AVERAGE COST, 6d.
Beat the eggs and mix them well with the beef-tea, adding salt to taste, butter a basin, put in the mixture, tie a buttered paper over and steam for 20 minutes. The water should bubble after the custard is in.
This can be eaten either hot or cold; or, cut in small pieces, it can be put in hot beef-tea. It is a nice and nourishing food for invalids.
TIME.-20 minutes to steam the custard.
Beef-Tea, Quickly Made-IN- GREDIENTS for 1 pint.-1 lb. of lean beef, 1 pint of water. AVERAGE COST, 8d.
With a sharp knife scrape the beef into BEEF-TEA, SUBSTITUTE FOR. fibres; this should be done on a board, Put the scraped meat into a china cup or basin, and add the water lukewarm. Let it stand for 20 minutes, then put the whole into a lined saucepan, and let it cook long enough to colour it, but no more, 5 minutes is quite sufficient. TIME. In all about an hour.
Beef-Tea, Savoury. (SOYER'S Recipe.) INGREDIENTS for 1 pint.-1 lb. of solid beef, 1 oz. of butter, 1 clove, 2 button onions or 1/2 a large one, 1 saltspoonful of salt, 1 quart of water. AVERAGE COST, 9d.
Cut the beef into very small dice; put it into a stewpan with the butter, clove, onion, and salt; stir the meat round over the fire for a few minutes until it produces a thin gravy, then add the water, and let it simmer gently from to of an hour, BEEF-TEA TRAY. skimming off every particle of fat. When done, strain it through a sieve, and put it by in a cool place until required. The same, if wanted quite plain, is done by merely omitting the vegetables, salt, and clove; the butter cannot be objectionable, as it is taken out in skimming.
TIME. to hour.
Note. The meat left from beef-tea may be boiled a little longer, and pounded with spices, &c., for potting. It makes a very nice breakfast dish.