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Extract of Beef

This should be made the day before it is required for use, kept cold, skimmed of all fat and warmed up. Mince one pound of lean beef to each pint of extract required. Place in a jar with a closely fitting top (if luted, so much the better), or in a bottle tightly-corked. Place the vessel in another of cold water and set on the stove where it will heat slowly. When the water boils, move to where it will simmer, adding boiling water as the water boils away, so as to keep the inner vessel pretty well submerged to the top. Let it cook for three or four hours; strain through a cloth, and when cold remove any fat that may appear. When warmed up for use, a teaspoonful of cream may be added to each teacupful of extract, or a very little corn-starch or arrowroot.

Beef Tea. A weaker extract or broth may be made in a covered saucepan with a quart of water to each pound of chopped beef; simmer until the water has evapoof water to each pound of chopped beef; simmer until the water has evaporated down to a pint.