This variety of food differs greatly in nutritive value from the beef-teas and essences previously mentioned. The meat juice is extracted without any heat and under strong pressure, and thus a large portion of the albumin is present. The preparation and value of the proprietary meat juices, such as Brand's and Wycth's meat juices, will be later referred to (p. 161).
Is cheaper than the proprietary preparations, and is more valuable on account of its freshness and the absence of preservatives. It contains a relatively small quantity of extractives, and can be given in considerable amounts without causing diarrhoea or thirst The great drawback to the home-made product is its red colour, which is decidedly objectionable. This can be partially overcome by serving in a red glass or a cup.
1/4 lb. best rump steak.
1 gill cold water.
Wipe and shred very finely 1/2 lb. of meat, pound it well, and rub it through a fine wire sieve. Place the meat in a basin with water and salt, let it stand, stirring occasionally, for a couple of hours. The liquid will then be a bright red colour. Strain through a fine strainer, pressing the meat with the back of a spoon. The fluid obtained will contain 4 to 5 per cent, of protein.
Meat juice should be made in very small quantities as it very soon becomes rancid. Another method, such as squeezing the meat in a lemon squeezer, may be tried, but this is wasteful, as the pressure is not sufficiently powerful to extract all the juice.