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Veal Tea for Infants and Invalids

Take and cut into small pieces a pound of lean veal, sprinkle a little salt over them, put them into a saucepan, and pour upon them a pint of cold water. Let the liquor boil, and skim carefully, then simmer gently for an hour. Pour out the broth, strain it, and it will be ready for use. To thicken it, mix a tea-spoonful of arrowroot with a table-spoonful of cold water, and stir the boiling tea slowly into this, or boil a spoonful of arrowroot or sago in the liquor a quarter of an hour before using it. A little new milk may be added to the tea occasionally for the sake of variety. Time to simmer the tea, one hour. Probable cost, veal, 11d. per pound. The above ingredients are sufficient for a breakfast-cupful of tea.