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Beef Tea

Procure some lean rump of beef, remove every particle of fat, cut into small pieces and place in a champagne bottle, cork and tie down tightly. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place the pan on a slow fire, and allow it to come slowly to a boil. After boiling for fifteen minutes, take out the bottle, pour out the liquor, and use as required.