Beef Tea

Procure some lean rump of beef, remove every particle of fat, cut into small pieces and place in a champagne bottle, cork and tie down tightly. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place the pan on a slow fire, and allow it to come slowly to a boil. After boiling for fifteen minutes, take out the bottle, pour out the liquor, and use as required.

Beef Jelly

Prepare some beef tea with very little if any salt, and without adding water. Place an eighth of an ounce of gelatine in a saucepan with a little cold water and soak it; let it stay there until sufficiently swollen, then place on the fire and boil until dissolved. Take the beef-tea extract when nearly cold, add the gelatine, stir well and allow it to become well set.