flipBeef Tea, the Invalid's Broth
Beef Tea, the Invalid's Broth
Why this dish? Beef tea, a concentrated beef broth, was the universal remedy of the Victorian era for the sick and convalescent. In a court concerned with the health of its aging sovereign, this comforting brew was part of the 'invalid cookery' codified in the domestic economy manuals of the time.
A clear, concentrated broth of beef, slowly extracted over very low heat, without vegetables. Served warm in a cup, it was considered a restorative for weakened bodies.
When the body is weary and appetite fails, nothing revives like a cup of beef tea. One takes good lean meat, cuts it small, and lets it yield all its substance in water, never letting it boil, on the corner of the stove. My physicians make much of it, and I must admit that after a fever, this clear broth sets me on my feet better than all their potions.
- •Lean beef (shin) — one pound (substance)
- •Water — a little (extraction)
- •Salt — a pinch (seasoning)
Beef Tea, the Invalid's Broth
A clear, concentrated broth of beef, slowly extracted over very low heat, without vegetables. Served warm in a cup, it was considered a restorative for weakened bodies.
Why this dish? Beef tea, a concentrated beef broth, was the universal remedy of the Victorian era for the sick and convalescent. In a court concerned with the health of its aging sovereign, this comforting brew was part of the 'invalid cookery' codified in the domestic economy manuals of the time.
When the body is weary and appetite fails, nothing revives like a cup of beef tea. One takes good lean meat, cuts it small, and lets it yield all its substance in water, never letting it boil, on the corner of the stove. My physicians make much of it, and I must admit that after a fever, this clear broth sets me on my feet better than all their potions.
Ingredients (period version)
- Lean beef (shin) — one pound (substance)
- Water — a little (extraction)
- Salt — a pinch (seasoning)
Ingredients
- Lean minced beef or small dice — 500 g (substance)
- Cold water — 500 ml (extraction)
- Salt — to taste (seasoning)
Method
- Cut the meat into very small pieces and place in a heavy-bottomed saucepan with cold water.
- Let rest 30 min, then heat very gently without ever boiling (around 70°C).
- Keep at a bare simmer for 1-2 h to extract the juices.
- Strain through a muslin, skim off fat, season lightly with salt.
- Serve warm in a cup.
How it was made : 'Invalid cookery' occupied entire chapters in Victorian cookbooks (such as Mrs. Beeton's). It was believed that excessive heat 'destroyed' the nutritive virtues of meat, hence the very low cooking temperature. Commercial meat extracts date from this period.
The contemporary twist : Serve this minimalist consommé in a fine teacup with a buttered toast strip — a 'beef broth' revisited as winter comfort food.
Victoria · Charactorium
