Picnics and suppers / by A.R. Kenney-Herbert (Wyvern).

  • Arthur Robert Kenney-Herbert
Date:
1901
Catalogue details

Licence: In copyright

Credit: Picnics and suppers / by A.R. Kenney-Herbert (Wyvern). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    The simmering having been completed the contents of the pan may be strained into a bowl to cool and throw up any fat there may be, which can then be easily taken off, the beef tea being heated up when required. 2. Meat tea.—It may be added that by following the directions just given an invigorat- ing ‘tea’ can be produced from fresh lean meat of any kind or from mixed meats, while flavour may be changed by the introduction of the flesh and crushed bones of a fowl or game too tough for any other treatment. 3. Bouillon or Beef broth.—The following proportions of ingredients will produce if pro- perly treated twenty-four cups of good bouillon'. Cut into half-inch squares two pounds of fresh lean gravy beef and one pound of the lean from a knuckle of veal. Break as small as possible one pound of veal bones, and chop up the giblets of two or three fowls. Lay the meat at the bottom of a stock-pot, and cover it with three quarts of cold water. Let it macerate for half an hour, then proceed exactly as explained for beef tea, bringing the liquid as slowly as possible to near boiling point, and carrying out the instructions as regards skimming and throw-
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