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Beef Tea

Freshly-killed, lean, juicy beef is required for making beef tea. Steak, or the roll of the blade-bone of beef, are the best portions for the purpose. Take away all fat, skin, gristle, etc., and leave only the lean meat; cut this into very small pieces, put into a jar, and pour cold water over it, allowing a pint of water for a pound of beef. Let it soak for an hour, when the water should be red, and the meat white; then cover it closely, and set the jar in a deep saucepan with boiling water to come half-way up its height. Simmer by the side of the fire for two or three hours. Pour it out, skim from the surface with a spoon any particles of fat that may be seen, and take away the remainder with a sheet of clean paper. Season to taste, and the beef tea is ready. If more convenient the jar may be set in a cool oven instead of in a saucepan of water.