Beef Tea

Three pounds of lean beef. Cut out all the fat and gristle, put it in a covered saucepan, with one clove, and a lump of ice, the size of your fist, in the centre of the beef, and the remainder of the beef laid over it. Let it stand back on the range and simmer until all the juice is extracted, then let it have one boil up. Only season as much as you intend using at once. The remainder can be kept on ice and seasoned as required with salt, pepper, celery salt, or to suit the taste of the patient.

From page 12 of the 1904 edition.

Original pages from the book