Meat Juice

Meat juice may indicate the raw meat juices that are acquired from pressing meat, or the cooked meat soup that is acquired from stewing meats with vegetables.

 

Meat Juices: History

The exact history of meat juices is not known. However, in the late 1800s in England, meat used to be boiled with vegetables and other ingredients to create a thin nutritious broth. The resulting broth was separated and served to invalids as a convalescing drink. The meat was then compressed in a meat juice press to extract all the valuable nutrients. The leftover meat was not served to the patient as it was considered difficult to digest. This was also referred to as meat tea, meat bone tea, beef tea in England or l'essence de boeuf in France.

 

Meat Juice Recipe: Ingredients Used and Preparation Overview

Traditionally, beef is used to prepare meat juice. A thick round steak is broiled on a pan for fifteen minutes and then seasoned and removed. The meat is transferred to a large jar and filled with water. Pan juices that might be present are also added to the jar. The water and meat filled jar is then placed in a larger jar and cooked slowly for 12-24 hours. The resulting meat juice is thick with beef essence. The meat is strained and removed and the juice is served to invalids. Sometimes broiled beef bones are added to the meat juice to increase taste and flavoring.

 

Serving Meat Juice

This juice is usually served to invalids as it is considered easier to digest. Generally it served in soup bowls or glasses.

 

Meat Juice Recipe: Popular Drink Variations

Cookbooks from the 1800s have several recipes that are used to prepare the meat juice. For example,

  • The Skilful Cook printed in 1905 has a beef tea variety that is prepared from raw beef.
  • The Easiest Way in Housekeeping and Cooking (1903) has a cooked version where the meat is salted and squeezed after cooking to make the meat juice
  • The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877) has a meat juice version that is prepared by placing the meat and water in an oven for four hours.

 

Meat Juice Benefits

The juice can also be prepared commercially.  Bovril was a meat based extract that was traditionally used to prepare meat juice. A spoonful of the powder was mixed with hot water to form a nutritious drink that was very fortifying for soldiers during World War I and II. It is still traditionally served during Football games all over the UK.  

 

Meat Juices: Trivia

“Meat Tea” is used to refer to high tea in the UK. This is usually a very heavy supper that is served around 6-7 in the evening.