Take a pound of good juicy beef, from which all the skin and fat has been cut away, chop it up like sausage-meat; mix it thoroughly with a pint of cold water, place it on the side of the stove to heat, very slowly, and give an occasional stir. It may stand two or three hours before it is allowed to simmer, and will then require but fifteen minutes of gentle boiling. Salt should be added when the boiling first commences, and this, for invalids, in general, is the only seasoning required. When the extract is thus far prepared, it may be poured from the meat into a basin, and allowed to stand until any particles of fat on the surface can be skimmed off, and the sediment has subsided and left the soup quite clear, when it may be poured off gently, heated in a clean saucepan, and served. The scum should be well cleared as it accumulates.