478 Beef Tea and Meat Jelly for Invalids

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To make 5 dl (18 fl oz or U.S. cups) of Beef Tea: Place in a basin, kg ( lb) very fresh beef from the leg, completely free of fat and chopped very finely; add and mix in dl (5 fl oz or U.S. cup) filtered water a little at a time so that the meat absorbs it; add a little salt. Place in a hermetically sealable utensil such as a glazed porcelain marmite or glass jar. Place this container in a pot, cover completely with cold water and bring to the boil. Allow to simmer gently for 3 hours taking care to add more water to the pan to compensate for evaporation. Remove the pan from the heat and when the water is lukewarm, remove the utensil, tip the contents into a clean cloth and allow to drain into a container.

For Meat Jelly: proceed in the same way as for Beef Tea, adding 200 g (7 oz) boned calf’s foot, blanched and cut into small pieces. When the jelly has been strained, place into small cups and allow to set.