1 pound of chopped lean beef 1 pint of water 1 bay leaf

1 whole clove 1/2 teaspoonful of salt

Put the meat through a meat grinder, add all the other ingredients, and stand in a cold place for at least two hours, stirring now and then. Bring to boiling point, simmer gently thirty minutes, and strain through a fine sieve. Press the beef well. When cold, remove every particle of fat.

Quick Beef Tea

Chop or grind one pound of lean beef, sticking piece preferred; add one pint of water and stir constantly for fifteen minutes. Stand it over a very quick fire, bring to boiling point and simmer gently a half hour. Strain through a fine sieve, pressing the meat quite dry. Add a half teaspoonful of salt. Draw a piece of blotting paper over the top of the tea, and reheat the quantity to be served.

This may be flavored with port wine.

Savory Beef Tea

Two Servings

1/2 pound of round steak

A saltspoonful of celery seed

1/2 teaspoonful of salt 1 pint of water

Broil the meat quickly over a very hot fire, scorching, as it were, the outside; do this quickly so as to have the meat very rare. Cut it into tiny pieces, saving all the juice; put it in a saucepan with the cold water, bring to a boil and skim; add the celery seed and salt, and simmer gently one hour. Strain, remove the fat, and it is ready to use.

Nutritive Beef Tea

Grind or chop fine one pound of lean beef, either the round or the sticking piece; add one pint of water and stir continually for five minutes; add a saltspoonful of crushed celery seed and one bay leaf; cover and stand it in the refrigerator or in a very cold place, over night if possible; if not, two or three hours. Stand it on the fire, put in a thermometer and stir the mixture until it reaches 1400 Fahr. Strain through a coarse sieve, pressing the meat until it is dry. Return the "tea" to the saucepan, add the white of an egg, slightly beaten with a tablespoonful of water; heat to 1300 Fahr. (just an instant), until the white of the egg comes to the surface, and strain through two thicknesses of cheese cloth wrung from cold water.

If properly made, this will be a brilliant claret color, and will contain quite a considerable amount of nourishment. Great care must be taken after adding the white of egg not to heat the mixture over 130o Fahr. or it will be muddy and unsightly.

Stimulating Beef Tea

Four Servings

Cover two pounds of chopped lean meat with a pint of cold water, stirring constantly for five minutes; soak for a half hour; bring to boiling point, boil rapidly five minutes and strain. Add the beaten white of an egg, boil again and strain through two thicknesses of cheesecloth, put at once into a glass jar and stand in a cold place. One or two tablespoonfuls of this will frequently allay vomiting; it is quite stimulating, and may be used in place of either coffee or spirits. A little celery seed, a bay leaf, a clove or a blade of mace may be added at different times to change the general beef flavor, which is frequently unpleasant to the sick. By alternating these four flavors, you may surprise the patient with a new flavor each day; for instance, one day, add a clove alone; another, the bay leaf; another, the blade of mace; another, the celery seed; then add two flavorings, at another time three, each time changing the combination.

Restorative Beef Tea

Three Servings

1/2 pound of lean beef, chopped fine 6 ounces of water

3 drops of muriatic acid A saltspoonful of salt

Mix all the ingredients and stir them continuously for five minutes; stand in the refrigerator for one hour and strain through a very fine sieve, pressing all the juice from the meat. Put this at once in a cold place.

If it is to be given warm, heat over hot water to 130o Fahr. If the raw odor and taste of the "tea" is objectionable add a saltspoonful of crushed celery seed before straining. The odor of celery is usually agreeable.

Baked Beef Tea

Three Servings

Put one pound of ground lean beef, a half teaspoonful of salt, one and a half pints of cold water, and one table-spoonful of washed rice, into a covered dish; stand the dish in a moderately quick oven and bake for an hour. Reduce the heat and continue the baking for three hours; strain and press. There should be one pint of beef tea after it is strained.

This is valuable where a restricted diet is long continued, and the flavor of ordinary beef tea or soup grows distasteful.