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Beef Tea of Mixed Meat

To some invalids the taste of beef tea is unwelcome; the flavour is much improved by the following mixture. Take equal quantities of beef, mutton, and veal, one pound of each, without fat, put them, cut up in small pieces, to simmer four hours in three pints of water. When boiling, skim thoroughly and draw the saucepan aside, that the juices may be extracted without any waste of the liquid. Strain and serve with dry toast in any form. Time, four hours. Cost of meat, about 1s. per pound.