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Beef Tea from Fresh Meat

Take one pound of lean beef, entirely free from fat and sinew; mince it finely and mix it well with one pint of cold water. Put it on the hob, and let it remain heating very gradually for two hours. At the end of that time, add half a tea-spoonful of salt and boil gently for ten minutes. Remove the scum as it rises. This is beef tea pure and simple. When a change of flavour is required, it is a good plan to take one pound of meat composed of equal parts of veal, mutton, and beef, and proceed as above. Or, instead of using water, boil a carrot, a turnip, an onion, and a clove, in a pint of water, and when the flavour is extracted strain the liquid through a fine sieve; let it get quite cold, and pour it upon the minced meat, soaking and boiling it for the same time. Probable cost, 1s. per pint. Sufficient for one pint of beef tea.