Cut a piece of lean, juicy beef into pieces an inch square, put them into a wide-mouthed bottle and cork it tight. Set the bottle into a kettle of cold water and boil it an hour and a half. This mode of making beef tea concentrates the nourishment more than any other.

Another (Furnished By A Physician)

• Take a piece of beef cut from the round; take off every particle of fat, then cut it into pieces about an inch square and put into cold water, in the proportion of a pint to the pound. After standing half or three quarters of an hour, set it on the fire and boil it slowly several hours. If the water boils away, add more cold water, so that there will be a pint of tea for every pound of beef. Strain it, add salt, and black pepper also if the case allows it.

Another Way

Choose a lean and juicy piece of beef, the size of your hand; take off all the fat; broil it only three or four minutes, on very hot coals. Lay it in a porringer or bowl, sprinkle it with salt, and pour upon it two or three gills of boiling water; then cut it into small pieces, as it lies in the water. Cover it close, and let it stand where it will keep hot but not boil. It is fit for use in half an hour, and does well where such nourishment is wanted immediately.

This is more agreeable to the taste than tea made by either of the two preceding rules, but it is not as good for a patient who is so sick as to take but very little nourishment at once.