A reference hand-book for nurses

by Amanda K. Beck

BEEF JUICE.

I. Cut meat into one-inch cubes; broil slightly and press out juice with meat-press or lemon-squeezer.
One pound of meat will make 2 or 3 ounces of juice.

Serve warm or cold with a little salt.

Do not heat enough to coagulate albumen in juice.

II. Cold method:

Finely chopped beef,	1 lb.;
Water,	℥viij.

Put in covered jar; allow to stand on ice from six to twelve hours; then squeeze out by twisting in coarse muslin.

Season with salt and serve as above.

This contains a smaller amount of extractives.

It may be served with sherry wine or celery salt.

If added to milk in the proportion of 2 or 3 tablespoonfuls to the feeding, the taste will not be noticed.

The milk should not be heated over 100° F., as the albumen will coagulate.

No. I. contains twice the amount of extractives as No. II. If the stronger juice is desired, No. II. may be made by adding only ℥iv of water instead of ℥viij.