Take a pound of lean gravy beef, cut it into very small pieces, and place it in a basin with a pint of cold water. Press the beef with a spoon, and extract as much of the juice as you can: then place it in a saucepan and let it simmer (not boil) on the fire, gently, for an hour. Skim, and add a little salt, and strain it off. The meat and water can be placed in a jug and put in the oven.

Beef-Tea (For Very Young Infants)

Very young children dislike salt. Nature's food is sweet. Therefore, when doctors order beef-tea, use sugar instead of salt. This is the common practice in London hospitals.

Beef-Tea (Very Quick)

Sometimes beef-tea is wanted in a great hurry. Cut up the meat, say one pound, very small, and place it in a basin with half a pint of water or less. Press thoroughly with a spoon for some time, make it hot, and strain it at once. The meat can be put back, and be simmered with some more water to make more.

Jelly Beef-Tea

Sometimes invalids tire of beef-tea. In this case, mix a little wine with the beef-tea, and, if liked, sugar instead of salt. Let it get cold, when it will be a jelly. This jelly will be an agreeable change.