Popular in the nineteenth century as a nourishing drink for invalids, Beef Tea went out of fashion when commercially prepared meat extracts and stock cubes became widely available.
1 lb. shin or leg of beef
1 pint cold water a teaspoon salt
Chop the beef very finely. Place in a large jam jar or stone jar with the water.
Cover the jar and place it in a deep pan containing water. Cook over a very low heat for 8 to 10 hours or, alternatively, put it in a very cool oven, 275°F (Gas Mark 1, 140°C) for 12 hours.
Strain through a sieve, add the salt, mix well and serve hot.