Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Beef-Tea.

Take 3 pounds of lean beef; chop as fine as coarse hominy, and put in a vessel, covering the meat with cold water. Cover the vessel tightly, and let boil for four hours, carefully keeping the beef just covered with the water. Pass through a colander, pressing out all the juice with a potato-masher, strain through a cotton cloth, and add a little salt. A glass of sherry wine decidedly improves beef-tea.