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Beef Juice

When much nourishment must be given in small compass, the best nurses now prepare beef juice. This is made of the round of beef cut at least an inch thick. Take a piece of the meat about four inches square, place it in a wire broiler, and broil it over a bright fire until both sides have been browned and the meat has been well warmed through to start the juices. If the fire is bright, two minutes of broiling will generally be sufficient. Lay the beef on a plate, sprinkle it with salt, cut it in pieces, place in a small piece of cheesecloth or a presser, and squeeze out all the juice. About three tablespoons of juice will usually result from a piece of meat the size mentioned.

Sufficient juice for two servings is generally prepared at one time, and the second portion will, of course, require warming. This must be done very carefully, as too high a degree of heat will cause the juice to coagulate. Place the juice in a cup, set the cup in boiling water, stir the juice constantly until it is a little above blood heat, and then serve.