Soup and Soup Making

by Emma P. Ewing

BEEF TEA.

Especial care should be observed in regard to the freshness of the meat for beef tea, which comes under the generic name of soup, being merely a plain soup stock. A cut from the round, on account of its juiciness, is preferable, for beef tea. In preparing it, all skin and fat should be removed, and the beef cut into small pieces. It should then be covered with cold water, and allowed to soak for several hours, when the water should be brought slowly to the boiling point. This tea is not so nutritious as stock simmered for two or three hours, but is believed by physicians to exercise a special tonic and exhilarating influence upon the system independent of any directly nutritive quality it may possess.