Beef broth, quick method (beef tea)

About the dish

VIKTIG: Fra kapittelet «Sygeværelse» (sykemat) i «Kogebog for skole og hjem» (1900) av Henriette Schønberg Erken og Caroline Steen. Dette er historiske tekster, IKKE medisinske råd. Dette er en raskere variant av beaf-the (beef tea), der kraften trekkes rett under kokepunktet i stedet for timevis i vannbad.

How to make it

1. 1

   Prepare the meat

   Wipe the meat dry and scrape it. Put it in a pot with the cold water and the salt, stir with a fork and cover with a lid. Let stand 1/4 hour if time allows.

2. 2

   Whisk over the heat

   Set the pot over the heat and whisk with two forks held back to back until the meat changes color. The slower, the better – keep the mixture just below boiling the whole time.

3. 3

   Let it steep

   Take the pot off the heat and let it stand near the heat with the lid on for 1/4 hour.

4. 4

   Strain and serve

   Strain the broth, remove the fat and serve at once.