Part 3/8:

To prepare beef tea today, one needs the following ingredients:

• 1 pound (approximately 450 grams) of lean beef

• 2 tablespoons of butter

• 1 clove

• 2 pearl onions

• 1/4 teaspoon of salt

• 1 quart (1 liter) of water

The process begins with finely dicing the beef and combining it with butter, onions, and salt in a pot. Once heated, this mixture is allowed to render juices resembling a thin gravy. After adding water, it’s simmered gently for half an hour. The fat must be skimmed off periodically—a task somewhat challenging without practice. A strainer helps in separating the liquid from the cooked beef, which, although often considered nutrient-poor, retains enough value to be repurposed for dishes like meat pies according to Victorian cookbooks.