Beef tea custard

In many old cookery books there are recipes for beef tea… there is no actual tea in this, it is more like a consommé; my old Modern practical Cookery book, published in the 1930’s I think, has a recipe using a pound of shin beef to a pint of water, and salt. They have three not exactly appetising methods, one which is uncooked shredded beef steeped in salty water and the liquor used as the tea, one the same but then the meat and water is brought almost to boiling point, then strained and served, the third is boiled in a jar set in water (a bit like a pudding) and slow cooked for three hours then strained and served… Bovril might be a better idea!

Beef tea custard is to be found in my J&J Colman of Norwich cornflour recipe book:

• 2 tsp Colman’s Cornflour
• ¼ pint beef tea (no recipe on how to make it – if you’re tempted use one of the methods above!)
• yolk of 1 egg
• seasoning

1. make the beef tea into a jelly with the cornflour and season
2. when cool stir in the egg yolk

This may be served hot or cold, or when cold cut into little fancy shapes and serve in a cup of broth

The jelly in the recipe is made as in a wine jelly recipe:

1. mix cornflour with a little water (the beef tea presumably for the custard)
2. simmer the rest then add the cornflour and boil for 3 mins.
3. leave to cool

I don’t think I shall be trying this any time soon! I have no image for beef or custard and have used a jolly dahlia instead!