Beef-Tea

Chop a pound of good lean round of beaf into very small pieces. Pour over it a pint, or less (never more) of cold water. Cover it, and let it stand for two hours near the fire, or on a part of the range or stove where it will not become very hot. Then put it right on the fire, and bring it to the boil. As soon as it is fairly boiling, remove it, and take off all the scum from the top. Pour it off from the pieces of meat at the bottom, but do not filter or strain it, unless through a coarse sieve. Straining robs it of much of its nourishment. The fat must be carefully removed, which can be done best with a clean piece of blotting-paper, or a small (salt) spoon. Salt may be added according to taste ; when the stomach is weak, also black or red pepper. In the extreme weakness of delirium tremens, red pepper may be freely added ; a little of it is suitable in nearly every case where beef-tea is needed. Beef-tea should bestirred just before using it, so as to get a rich brown color.

Beef-Tea Cold-Made

Chop finely a pound of good beef. Add to it a pint of cold water, in which have been put fifteen drops of chlorohydric (muriatic) acid, and a pinch of salt. Let it stand an hour, and then drain off the liquid. Pour another half-pint of cold water over the beef that is left, and add it to the first quantity. All may be then strained through a coarse sieve, and used cold.

Frozen Beef-Tea

Put a suitable portion of beef-tea, made as above first directed, in a convenient vessel, within an ice-cream freezer. Let it then be frozen as if it were cream. This is particularly suitable in the summer complaint (cholera infantum) of children; also in some other cases in hot weather.

Beef Essence

Cut up a pound of good lean beaf into small pieces, and put it into a pint bottle (or other handy receptacle), without any water. Cork the bottle loosely and place it up to its neck in water in a stewpan. Then boil the water in the pan for three or four hours. This will bring out the juice (essence) of the meat, which should be pouted off, not strained. The fat must be removed as with beef-tea. This is the most concentrated of all articles of food. It is often of the greatest value in conditions of prostration ; as a little of it goes a great way, while requiring almost no effort of digestion. Red pepper may usually be added to it in moderation, and salt according to taste.

Broiled Beef Juice

Broil a pound of lean beef. Cut it into strips, and press out the juice with a lemon-squeezer or meat-press. A pound of meat will give about three tablespoonfuls of "gravy" or juice. When salted according to taste, it may be taken either hot or cold, as preferred.

Raw-Beef Extract

Cut up good lean beef very fine, and put a pound of it with half a pint of cold water in a bottle. Let it soak for about twelve hours, shaking it well half a dozen times or more during that time. Then pour it off through a coarse sieve, and salt according to taste.