Home › The Principles of Cookery › Beef Tea, Strong

Beef Tea, Strong

Allow two pounds of lean meat to one quart of water, put it into a jar, which place in a pan of boiling water. The meat should be well cut up, and the top of the jar secured so that no water may enter. Boil gently for four or five hours, strain and squeeze out all the tea. This may be flavoured with onion, clove, etc., according to the taste of the invalid and strength of the stomach. Sufficient to make a pint of tea.