Ingredients: One pound of lean beef (raw). One pint of cold water. Salt.

Allow about a tablespoonful of vermicelli to half a pint of beef-tea.

First wipe the meat thoroughly with a cloth dipped in hot water to make sure it is free from dust and dirt. Next cut it in thin slices, and, with a sharp knife, scrape it into fine shreds, putting them at once into the water, to which a quarter of a teaspoonful of salt should be added.

Let it stand for half an hour. Next put the meat and water into a jar, tie a piece of thick paper over the top, place the jar in a saucepan of boiling water on the fire, and let it cook gently for from three to four hours, stirring it now and then.

Next strain out the meat, but, unless specially ordered to do so by the doctor, do not use a very fine strainer. With small pieces of kitchen paper, carefully remove every vestige of grease from the beef-tea, and season it carefully to taste with salt and pepper, if allowed.

Put the vermicelli into a pan with some fast-boiling water, with a little salt in it, and let it cook until it is about twice its original size. Then strain off the water. Put the vermicelli into a hot cup or basin, and pour the beef-tea on to it.