The James T. Callow Folklore Archive
1 lb lean beef, cut into small pieces. Put into a glass canning jar, without a drop of water, cover tightly and set in a pot of cold water. Heat gradually to a boil and continue this streadily for three hours, until the meat is like white rags and the juice drawn out. Season with salt to tast and, when cold, skim.
My mother used to fix this for me as a child when I was sick and couldn't keep anything in my stomach.
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|Subject headings:||Food Drink -- Mixed preparation in liquid|