"Biltong? (An old Cape way of curing and drying meat.) Take about six or eight pounds of beef, cut out in a long tongue-shape, out of the hind leg of an ox, from the thigh-bone down to the knee-joint. There are two such pieces in each leg, being quite encased in a fleecy skin. Take this meat, which is quite free from sinew or fat, first rub it with a little salt, and an hour after rub in well half a pound of salt, ditto brown sugar, and an ounce of saltpetre. Leave for three days, rubbing and turning every day ; then put it under a press for a night. Have it dried in the wind, and then hung in the chimney till it is dry and pretty firm. When eaten, it is to be cut into very thin slices - or rasped. Invalids like this way best; in fact, with bread and butter, "Biltong" is most appetising and nourishing; and, on board ship, people suffering from mal de mer have relished this when no other delicacy would tempt them to eat.

Beef Tea

Cut up the meat in small pieces, putting it in a jar till the juice is extracted. The jar to be corked and kept in a saucepan of boiling water for two hours. A little isinglass increases the nourishment. A teaspoonful at a time.

Another Beef Tea

Take an ounce of raw beef, from the shin or rump (freshly killed). Mince very fine, put into a cup with a tablespoonful of cold water, let it stand for a quarter of an hour, strain, and give a teaspoonful at a time.

Beef Tea (Very Strong)

Mince two pounds of lean beef or mutton, put it into a jar without water (closely covered), stand it in an oven for an hour and a half till every drop of gravy is out of the meat. Mix this rich stock with boiling water to the proper strength required.