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Beef Tea

Place one pound of finely chopped lean beef in a wide-mouthed bottle, or in a fruit-jar. Add to it one-half pint of cold water, and let it stand for one hour, then place the bottle in a saucepan of cold water, place the pan on the fire, and heat the water slowly almost to the boiling point, but be careful not to let it boil. Cook in this way for two hours; then strain, and season with salt to taste.

The thick sediment that falls to the bottom of beef-tea after it has stood for a short time, is the most nutritious part of the preparation, yet many serve only the clear and poorer part to the patient.