Beef-Juice. The clear juice of beef, slightly diluted with water, is always excellent, being especially useful for its strong flavors. It is like concentrated beef-tea, and is often valuable in pleasantly exciting the action of the mouth and stomach after a long illness in which milk has been the chief article of diet.

Beef-juice is best made by broiling the beef. Prepared in this way, the flavor is superior, and it is a quick and easy method; but when a proper broiling fire cannot be had, then it may be made in a glass jar like beef-tea, except without the water.

Bottled. Select a half pound of well-flavored beef, cut away everything except the lean fiber, divide it into small pieces, put them into a glass jar, cover, and place in a deep saucepan of cold water; heat gradually for one hour, but do not allow the temperature at any time to exceed 160° Fahr.; then strain out the juice and press the meat. The liquid should be clear red, not brown and flaky. Add a little salt, and it is ready to serve. A half pound will make three or four tablespoons of juice. If it is to be used constantly, a larger quantity may be made at once, as it will keep eighteen hours in a refrigerator. Beef-juice may be made into tea by diluting it with warm water.

Broiled. Prepare a fire of clear glowing coals from which all blue flames have disappeared. Cut a piece of lean beef (one half pound from the round or any good lean portion) one and one half inches thick, and remove from it all membranous tissues and fat. Put it into a wire broiler, and broil from six to eight minutes according to the intensity of the fire (see rules for broiling). The piece when done should be pink and full of juice, not dry and hard, nor, on the other hand, bluish-red in the middle. More juice will be obtained if the heat has penetrated to the center than if the meat is raw. When done, cut it into small pieces and squeeze out the juice with a meat-press or a lemon-squeezer. Add a little salt, and it is ready to serve. It should be given in spoonfuls, either warm or cold. If it is necessary to warm it, put a little into a cup and place it in a dish of warm water on the fire. Care should be taken that the water does not become hotter than 160° Fahr., for beyond that temperature the albuminous juices become coagulated and appear as brown flakes.