Beef, Mutton, Chicken, or Veal Tea

Two pounds of lean meat free from nerves and skin, either beef, mutton, chicken, or veal, taken from the thighs or any other juicy parts. Cut the meat into small quarter of inch squares, set them in a saucepan and pour over three pints of cold water, with a little salt added. Boil, skim, and keep near boiling point for one hour, then strain through a sieve or napkin and serve in cups. Another way is to fill up champagne bottles with the meat, put half a gill of water in each, tie down the cork with a string or wire, boil for three hours, uncork and pass through a napkin.