Party
Beef tea
Marion Harland’s original method for Beef tea, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Chop three pounds of lean beef fine and leave in a quart of cold water for two hours.
- Set water and beef over a slow fire in a covered saucepan and simmer four hours.
- Season with pepper and salt.
Historical transcription
Source method
- 1
Chop three pounds of lean beef fine and leave in a quart of cold water for two hours. Set water and beef over a slow fire in a covered saucepan and simmer four hours. Set away all night with the meat in it. In the morning remove every bit of grease, and strain through coarse muslin, pressing hard. Season with pepper and salt.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.