Pasta dishes are always a good idea!
Beeftea is a recipe for power broth invented by the English.
This concentrated beef juice is a delight for the healthy and a fortifying dish for the sick and convalescent.
It is a pity that Beeftea is so cumbersome to make. But it is certain that all the effort is worth it.
Rinse, dry and skin the meat. Cut into fine cubes. Clean greens and chop very finely.
Refrigerate meat and greens in 1/2 liter of cold water for an hour to draw out. Then mix with the finished beef broth and pour into a preserving jar.
Beat egg whites until slightly creamy and mix in.
Close preserving jar and make in a water bath for about 2 hours. Remove from water bath.
Strain clear soup through a fresh dish.
Let the finished Beeftea bubble up. Season with salt and pepper. Mix egg yolks and add to soup. Season with sherry.
Calories per person: 498.
You can serve Beeftea as a starter soup with any soup ingredients from noodles to baked peas. But also – with a garnish – as a fortifying snack for the weary.