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Beef Tea Recipe

This was popular as a drink for invalids in the 19th century; as it provides protein in an easy to digest form, and is ideal for recovering patients who can't eat solids.
It went out of favour, with the invention of proprietary stock cubes.

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500gr/1 lb Shin/Leg of Beef (the gelatine sinews in these cuts give an excellent flavour)
500ml/1 pint Water
1ml/¼ teaspoon Salt


1. Chop the beef very finely- in a food processor if you have one – if not by hand, or in a mincer.
2. Put it in a large jar or bowl with the water.
3. Put this jar in another, larger, heatproof container and fill this with enough water to come more than half-way up the sides of the meat container. Cover the meat container with a lid.
4. Put this over a very low heat, or in an oven Gas 1/140C, and cook for about 8 hours.
5. Strain the mixture through a fine sieve, add the salt, and serve hot.

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