Ingredients. - One pound of gravy-beef. Time required, about six hours.

To make Beef Tea:

1. Take one pound of gravy-beef, put it on a board, and cut it up very fine, removing all the skin and fat.

2. Put the meat into a saucepan, with one pint and a half of cold water, half a salt-spoonful of salt, and two or three pepper-corns, if allowed.

3. Put the saucepan on the fire, and just bring it to the boil.

4. Then move it to the side of the fire to simmer gently for five or six hours, but do not let it reduce too much.

N. B. - The lid should be on the saucepan.

5. After that time, pour off the beef tea, or strain it through a coarse cloth into a basin, and let it get cold.

6. Remove all fat from the beef tea before warming it up for use.

N. B. - Fat can be taken off hot beef tea with blotting-paper or whity-brown paper.

N. B. - It is better not to strain beef tea, as it removes all the little brown particles, which are most nutritious.