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Anne Bayne booke [of recipes] circa 1700
Page 87a
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To make Beef Broth, or Beef Tea ..Cutt apound of the Lean part of the Buttock of Beef into very thin slices or oather shreeds, put it over a very quick with a [fine?] quart of watter as it growes hott, take of all the scum and do the same while itt is boyleing, which is to be continued, twenty Minutes, adding to it a few pepper Cornes, and one teaspone full of salt, you must have a full pinte from the Beef, it is more strenging [then?] then any other Broth, a Tea Cup at a time
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To make Beef Broth, or Beef Tea ..Cutt apound of the Lean part of the Buttock of Beef into very thin slices or oather shreeds, put it over a very quick with a [fine?] quart of watter as it growes hott, take of all the scum and do the same while itt is boyleing, which is to be continued, twenty Minutes, adding to it a few pepper Cornes, and one teaspone full of salt, you must have a full pinte from the Beef, it is more strenging [then?] then any other Broth, a Tea Cup at a time
Szathmary Culinary Manuscripts and Cookbooks
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