Beef juice contains serum, lymph, and blood. It is prepared as follows: A tender, thick, juicy beefsteak is broiled for several minutes over a quick fire so as to coagulate the outside and retain the juice well within. It is then cut into small pieces an inch or two in diameter and squeezed in a common lemon squeezer or, better, in a meat press, which is sold in hardware shops for this special purpose. The juice is salted, and for adults a little pepper may be added. It is best served warm, but if preferred it may be eaten frozen. This preparation is quite nutritious, although less sp than scraped beef.

When beef is chopped and squeezed under great pressure, juice is obtained from it in the proportion of two hundred and thirty grammes per one thousand of meat, but only about 6 percent is albumin (Bauer).

Fresh beef juice is serviceable for feeding in many cases of severe gastric disturbance with vomiting and pain; also in typhoid fever, and for feeding infants at the end of the first and in the second year. From one to three tablespoonfuls may be given at once, and it forms a good introduction for the stomach to solid food. It is usually much to be preferred to any of the foregoing extracts and other preparations. If desired, it may be pancreatinised like milk (see Pancreatinised Milk, p. 80).