This section is from the book "Practical Dietetics With Special Reference To Diet In Disease", by William Gilman Thompson. Also available from Amazon: Practical Dietetics with Special Reference to Diet in Disease.
The meat and hot-water cure, often called in this country by the name of Salisbury, one of its chief advocates, is given to many classes of patients - consumptives, rheumatic subjects, and others. Lean raw beef is ground to a pulp in a machine which is made for the purpose and sold in hardware shops. It is freed from all fibre, seasoned with salt and pepper, rolled into little balls, and cooked just enough to turn the outside from a red to a drab colour. From two to four ounces are eaten at a meal at first; later as much as seven ounces may be taken. In addition, from two to four raw eggs are given with dry toast. No fluid is allowed with meals, but from a half pint to a pint of hot water is given before each meal, and again at bedtime.
This diet reduces corpulency rapidly, and is beneficial in cases of chronic gastric catarrh and dilatation, but it is too rigid for many patients. It is somewhat similar to, but much more strict than, the diets of Carlsbad and Wiesbaden, which consist chiefly of lean meat, eggs, and milk with a minimum of bread, and sometimes fruit.