Beef tea

“ When solid foods cannot be taken, the best kinds are those which contain the most nourishing properties in the smallest and most easily digested form. Prominent among these is well-made beef tea: not the greasy watery broth which so often goes by that name, but nearly pure beef juice which has been slowly extracted, with the addition of little or no water, from fresh lean beef. ”

“ It is always well, when practicable, to make beef-tea the day before it is wanted, in order to be able to skim it when quite cold. It may be served up with a finger or two of dry toast, and with salt to suit the taste. Sometimes a patient prefers the beef-tea without the pepper corns ”

“ There is a wide difference in beef tea for invalids and that intended for convalescents, the former being necessarily prepared from juicy meat and at a low temperature, so as to first draw out the juices of the meat and afterwards prevent them coagulating. ”

“ Dissolve a good teaspoonful of arrowroot in a gill of water, and pour it into the beef tea twenty minutes before passing through the sieve—it is then ready.
No. 5.—Strengthening Beef Tea, with Calves-foot Jelly or Isinglass.
Add 1⁄4oz. calves-foot gelatine to the above quantity of beef tea previous to serving, when cooking.
No. 6.—Mutton and Veal Tea.
Mutton and veal will make good tea by proceeding precisely the same as above. The addition of a little aromatic herbs is always desirable. If no fresh vegetables are at hand, use 2oz. of mixed preserved vegetables to any of the above receipts. ”

“ Juicy beef produces well-flavoured, stimulating beef tea, but such a liquid, strained of its floating particles of coagulated albumin, has no value as a food, and notwithstanding its rich flavour of meat would be regarded as too thin and watery to form the basis of a good consommé, which must combine both flavour and substance. ”

“ Beef tea.One is the belief that beef tea is the most nutritive of all articles. Now, just try and boil down a lb. of beef into beef tea, evaporate your beef tea, and see what is left of your beef. You will find that there is barely a teaspoonful of solid nourishment to half a pint of water in beef tea;—nevertheless there is a certain reparative quality in it, we do not know what, as there is in tea;—but it may safely be given in almost any inflammatory disease, and is as little to be depended upon with the healthy or convalescent where much nourishment is required. ”

“ BEEF TEA. Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water. ”

“ Variety is an Essential.—In sick-room cookery, except in very serious cases, veal-tea, mutton-tea or broth, or chicken broth, should occasionally replace the beef-tea in order to prevent the patient becoming tired of it. Soups thickened with yolk of egg and cream are very nourishing, but they are also very rich, and should therefore be given sparingly even when the patient is convalescent. Meat teas, soups and broths all offer nourishment in an easily digested form, and their restorative powers are very quickly felt, hence their value in the diet of the sick and convalescent. ”

“ It is this juice which is extracted from beef in the process of making beef tea; and it is the lack of it in salted meats that makes them such an injurious diet when eaten for any length of time to the exclusion of other food.
The flesh of young animals is less nutritious, and less easily masticated than that of full grown animals, on account of its looser texture. Beef, which has firmer and larger fibres than mutton, is harder to digest on that account, but it contains an excess of strengthening elements that is not approached by any meat, save that of the leg of pork. ”

“ Serve tea, coffee, cocoa, bouillon, broth, gruel, and all hot drinks in cups which are hot, not lukewarm. Soup as a part of a meal should be served in a covered silver dish when practicable, for silver may be made very hot, and no other is so pretty. In lieu of silver use a covered china dish, or a bouillon-cup made hot in an oven beforehand. Remember that the warmth of all these foods is one of their valuable qualities.
Beef-juice and beef-tea may be offered in a red wine-glass, to conceal the color, which is sometimes at first unpleasant to those unaccustomed to the use of rare beef ”

“ The clear juice of beef, slightly diluted with water, is always excellent, being especially useful for its strong flavors. It is like concentrated beef-tea, and is often valuable in pleasantly exciting the action of the mouth and stomach after a long illness in which milk has been the chief article of diet. ”

“ If the meat be just slightly browned on both sides (not broiled through, remember) before being chopped, the flavor of the tea is to many tastes still more exquisite. Beef-tea should be on the range, ready for patients in our house who need it, at all hours of the day and night, and all the year round. The whole cookery of our establishment must be of the very best. ”

“ THE SICK-ROOM. Beef Tea. ✠ 1 lb. lean beef, cut into small pieces.
Put into a jar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim. The patient will often prefer this ice-cold to hot. Serve with Albert biscuit or thin “wafers,” unleavened, made by a receipt given under the head of Bread. ”

“ Soyer’s new way of making Beef Tea.—Cut a pound of solid beef into very small dice, which put into a stewpan, with a small pat of butter, a clove, two button onions, and a salt-spoonful of salt, stir the meat round over the fire for a few minutes, until it produces a thin gravy, then add a quart of water, and let it simmer at the corner of the fire for half an hour, skimming off every particle of fat, when done pass through a sieve. ”

“ Those who do not regard the expense, and like the flavour, may add the lean of ham, in the proportion of a pound to eight pounds of leg of beef.
It may also be flavoured, by adding to it, at the time you put the broth into the smaller stew-pan, mushroom catchup, eschalot wine, essences of spice or herbs, &c.; we prefer it quite plain; it is then ready to be converted, in an instant, into a basin of beef tea, for an invalid, and any flavour may be immediately communicated to it by the magazine of taste (No. 462) . ”

“ During this warming the mass should be frequently stirred so to as promote the solution. When finally the extraction is complete, before the tea is administered it should be cooked, that is, heated to the boiling-point, by which process the soluble protein is coagulated but not hardened, and the material is rendered more palatable. The beef tea should be administered without separating the coagulated fragments of albuminous material, which is in a state easily digestible, and adds much to the nutritive value of the mixture. ”

“ Professor Robert Bartholow has also stated that the chemical composition of beef-tea closely resembles urine, and is more an excrementitious substance than a food. Those whose business it is to make a pure meat-broth, for the purpose of preparing therefrom a nutrient for experimenting with bacteria, cannot fail to recognise its similarity both in odour and colour to urine. Little consideration is needful to show the untruthfulness and the absurdity of the statements made by manufacturers as to the food value of these extracts. Fresh lean beef contains about 25 per cent. ”

“ It is an oily starchy nut, having no restoritive at all, but simply increasing fat. It is pure mockery of the sick, therefore, to call it a substitute for tea. For any renovating stimulus it has, you might just as well offer them chestnuts instead of tea.
An almost universal error among nurses is in the bulk of the food, and especially the drinks they offer to their patients. Suppose a patient ordered 4 oz. brandy during the day, how is he to take this if you make it into four pints with diluting it? The same with tea and [35] beef tea, with arrowroot, milk, &c. ”

“ Liebig's Beef Tea.—When one pound of lean beef, free from fat, and separated from the bones, in a finely-chopped state in which it is used for mince-meat, or beef-sausages, is uniformly mixed with its own weight of cold water, slowly heated till boiling, and the liquid, after boiling briskly for a minute or two, is strained through the towel from the coagulated albumen and the fibrine, now become hard and horny, we obtain an equal weight of the most aromatic soup, of such strength as cannot be obtained even by boiling for hours from a piece of flesh. ”

“ First, the albuminoids, which are represented by the albumin in eggs, the casein in milk and cheese, the myosin of muscle and the gluten of wheat. Second, the gelatinoids, which are represented by the ossein of bones, which can be made into glue, and the collogen of tendons. Third, nitrogen extractives, which are the chief ingredients in beef tea. They are easily removed from flesh by soaking it while raw in cold water. They are rich in flavor and are stimulating. They have absolutely no food value. Beef tea, and other related extracts, are not foods. They are stimulants. ”

“ Beef peptonoids and peptonised beef-jelly are also most valuable preparations for the sick-room. Unlike beef-tea and beef extracts, which consist only of the juice of the meat, more or less perfectly extracted, they are the meat itself in a fluid form, fit to be taken at once into the body without any work for the feeble digestion of the invalid. ”

“ On the contrary, when he does indulge in boiled meat, the liquor is regarded as a valuable asset, and is used as a basis for soup. But his meat is generally conservatively cooked—that is, it is baked, roasted, or grilled, so that the juices are retained. If he has to choose between throwing away the meat or the water in which it has been boiled, he keeps the liquor—witness "beef-tea." For some unknown reason he does not often treat his vegetables in the same way, and suffers thereby the loss of much valuable food material. ”

“ In cases of sudden emergency, when stock is wanted and is not to be had, the recipe for Quick Beef Tea answers very well, using one quart of water instead of one pint, and by adding a few vegetables; this is made in five minutes. White soup is looked upon as quite a high-class soup, but it is just as easy to make as any other kind. A piece of stewed veal or mutton, or a boiled chicken, gives the stock at once, or the bones of mutton, veal, or pork alone will form the foundation. Never throw away the water in which carrots, parsnips, celery, or even cauliflowers have been boiled. ”

“ For although there can be no doubt that beef-tea is in many cases a most useful stimulant, one which we find it very hard indeed to do without, and which could hardly be replaced by any other, yet sometimes the administration of beef-tea, like that of alcoholic stimulants, may be overdone, and the patient weakened instead of strengthened. ”

“ I desire here to note particularly the change now going on in the minds of the most eminent and practical physicians in this and European countries, concerning the use of beef-tea. It is found by chemical analysis to be almost identical with “chamber-lye”—the favorite prescription of our grandmothers—and although more agreeable to the taste than urine, even when the latter is drowned in treacle, it is, in my opinion, always injurious, especially in sickness, when, of course, the excretory system is already taxed to the utmost. ”

“ Salt and pepper, lay between two [Pg 511] hot plates three minutes and serve to your patient. If he is very weak do not let him swallow anything except the juice, when he has chewed the meat well. The essence of rare beef, roasted or broiled, thus expressed, is considered by some physicians to be more strengthening than beef tea prepared in the usual manner. ”

“ Beef-tea must therefore be looked upon rather as a stimulant and restorative than as a nutrient beverage, but it is nevertheless very valuable on account of those properties.
Sir W. Roberts puts forward an ingenious argument, which can not be fully repeated here, in favor of the view that, in healthy and strong persons, this retarding effect on digestion observed to be produced by many of the most commonly consumed food accessories answers a distinctly useful end. They serve, he maintains, the purpose of wholesomely slowing the otherwise too rapid digestion and absorption of copious meals. ”

“ After cooking and filtering the product it is brought, in vacuo, to a proper consistence. Meat extract is, therefore, simply a concentrated soup stock. It requires about thirty-four pounds of meat to yield one pound of concentrated extract, and this extract may be diluted for consumption so as to make from six to seven gallons of beef tea. The composition of the ordinary beef extract of commerce shows that it contains from 15 to 20 percent of moisture, from 17 to 23 percent of ash and from 50 to 60 percent of meat bases, that is, the soluble nitrogenous contents of meat. ”

“ The amount of the extractives which will be brought out into the water when meat is boiled depends upon the size of the pieces into which the meat is cut and on the length of time they are soaked in cold water before being heated. A good way to hinder the escape of the flavoring matter is to sear the surface of the meat quickly by heating it in fat, or the same end may be attained by plunging it into boiling water. Such solubility is taken advantage of in making beef tea at home and in the manufacture of meat extract, the extracted material being finally concentrated by evaporating the water. ”