Stewed Beef Essence

Cut half a pound of round steak into small pieces, season with one saltspoonful of salt, press it with a pestle or potato-masher, and let it stand in a covered bowl half an hour. Pour off the juice, and heat, but do not boil it. Serve immediately, without straining.

As the salt without water will draw out only a small portion of the juice from the meat, a beef tea may be made from the scraps of meat left by adding one cup of cold water to the meat, and letting it stand two hours. Then strain and heat the liquid; or the scraps of meat may be put in the soup-kettle.

Economical Beef Tea

Cut one pound of juicy rump steak into small pieces, and add one cup of cold water. Let it stand in a covered bowl several hours. When ready to serve, squeeze the meat and put it into another bowl. Strain the juice already obtained, add salt to taste, and heat it just enough to be palatable, but not enough to curdle it. Serve at once, while hot. If it be heated over the fire, stir constantly, and take it off the moment it looks thick and is hot; or heat it carefully over hot water. Add another cup of cold water to the scraps of meat, and soak again. Often the third cup of tea may be obtained from the same meat. This is excellent for hard-working people to take, in times of great exhaustion, before a hearty meal. It is one of the best and most easily prepared forms of soup or meat tea.

Dr. Mitchell's Beef Tea. - One pound of lean beef cut fine; add one pint of cold water and five drops of muriatic acid. Put into a glass jar. Place the jar in a pan of water at 110°, and keep it at that temperature for two hours. Then strain through thick muslin until the meat is dry, or press the juice out by squeezing. The acid makes the tea agreeable to a patient with fever, and also aids in drawing out the juices of the meat.

Raw Beef Sandwiches

Scrape fine a small piece of fresh, juicy, tender, raw beef. Season highly with salt and pepper. Spread it on thin slices of bread, put them together like a sandwich, and cut into small squares or diamonds. This will often tempt a patient who could not otherwise take raw meat. The sandwiches are sometimes made more palatable by toasting them slightly.

Eggnog

Beat the yolk of one egg; add one table-spoonful of sugar, and beat to a cream. Add one table-spoonful of wine or brandy, and half a cup of milk. Beat the white of the egg to a froth, and stir in lightly. Omit the milk when more condensed nourishment is required, or the wine, if not approved by the plrysician. It is more palatable when made with the milk. Whipped cream may be substituted for the milk. In many cases it is desirable not to have the white beaten to a froth, as it causes wind in the stomach.

Portable Beef Tea

Two pounds of beef, cut fine, and half a box of gelatine. Soak together in one pint of cold water one hour, squeezing often. Heat to nearly the boiling-point. Strain, pressing all the juice from the meat, fill a glass jar with the juice, place the jar in water, and heat till the water outside the jar boils. Seal while hot. Dissolve two teaspoonfuls of the above preparation in half a cup of boiling water, add a few grains of salt, and serve at once. A convenient form of food for travellers.

Broiled Beef Pulp

Scrape raw beef to a pulp, make it into small cakes, and broil as steak. Season with salt and a few grains of cayenne pepper, and serve hot.

Egg Tea And Coffee

Beat the yolk of one egg; add one tablespoonful of sugar, and beat to a cream; add one cup of tea or coffee, either hot or cold, and half a cup of cream. Stir in lightly the beaten white of the egg, and serve at once.

Egg and Beef Tea - Add one cup of hot beef tea to the egg, beaten as above.