On 2/11/2011 2:48 AM, Peppermint Patootie wrote:
> In >, > wrote:
>
>> From a cookbook from 1877
>>
>>
>>
>> Very strong Beef Tea.‹(This tea contains every nutritious element of the
>> beef.)‹Cut two pounds of lean beef into small dice, put it into a
>> covered jar without water, and place it in a moderate[Pg 130] oven for
>> four hours, then strain off the gravy, and dilute it to the desired
>> strength with boiling water.
>>
>> Beef Tea.‹(A quick preparation for immediate use.)‹Chop one pound of
>> lean beef fine, put it into a bowl, and cover it with cold water; let it
>> stand for fifteen or twenty minutes, and then pour both beef and liquid
>> into a sauce-pan, and place them over the fire to boil from fifteen to
>> thirty minutes as time will permit; then strain off the liquid, season
>> it slightly, and serve it at once.
>
> I wonder why they don't say to put the beef in a cold pot and cover it
> with cold water and let it stand.
>
> Why dirty an extra bowl?
>
> PP

It was 1877 probably didn't matter, the maid did the washing up :-)

(- -)
=m=(_)=m=
RodS T2
Australia