BEEF TEA
\bˈiːf tˈiː], \bˈiːf tˈiː], \b_ˈiː_f t_ˈiː]\
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By DataStellar Co., Ltd
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An infusion of beef, much used in debilitating maladies, and in convalescence. It may be made as follows: Take two pounds and a half of lean beef: cut it, in small pieces, into three parts of water in an earthen pipkin: let this simmer, but never boil, until the liquor is consumed to a pint and a half: then strain carefully. It ought to be entirely free from fat or grease.- Dr. E. J. Seymour. Essence of beef-as it has been called-may be made by putting a pound of good beef, freed from fat, and cut into small pieces, into a porter-bottle, corking lightly. The bottle must be put into boiling water, and kept there until the water has been boiling at least half an hour. As the boiling goes on, the cork may be inserted a little more tightly, to retain the contents of the bottle. The juices of the beef are thus separated, and constitute the 'essence,' which may be seasoned to the taste. It contains much nutriment.
By Robley Dunglison
Word of the day
basidiomycota
- comprises fungi bearing the spores on basidium: Gasteromycetes (puffballs); Tiliomycetes (comprising orders Ustilaginales (smuts) and Uredinales (rusts)); Hymenomycetes (mushrooms; toadstools; agarics; bracket fungi); in some classification systems considered a division of kingdom comprises fungi bearing spores on a basidium; includes Gasteromycetes (puffballs) Tiliomycetes comprising the orders Ustilaginales (smuts) and Uredinales (rusts) Hymenomycetes (mushrooms, toadstools, agarics bracket fungi).