Historical Recipes in the Digital AgeMain MenuCollections of UCC LibraryGeorge Boole RecipesIntroduction to George Boole recipesMrs. Anne Ryan RecipesIntroduction to Mrs. Anne Ryan recipesUCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46UCC Library
Beef Tea
1media/Capture9_thumb.PNG2022-03-08T02:02:38-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46398722U.295, Special Collections, UCC Library.plain2022-03-10T02:02:15-08:00UCC Library645dca89d21c1f3bd0a2fb5bce131ff6e955df46
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1media/Capture9.PNGmedia/Beef tea example.jpgmedia/Beef tea example.jpg2022-02-17T02:37:04-08:00Beef Tea8U.295, Special Collections, UCC Library.plain2022-03-11T06:43:15-08:00Ingredients
½ lb lean juicy freshly killed beef ½ pint water salt
Method Remove all skin and fat cut into strips and shred meat into a jar, pour cold water over and stand half hour. Stir it and cover with grease cover and stand in a saucepan containing cold water. Bring water slowly to simmering point and simmer slowly one hour stirring occasionally. Strain pressing liquid well out of beef. If wanted at once remove fat by drawing tissue paper on blotted paper add salt and serve with dry toast.
