Peptonized Beef Broth

Remove all fat from the meat, chop it fine and heat it with the water until it boils, stirring it constantly. Drain off the liquid and grind the meat to a paste with a mortar and pestle. Put it, with the liquid and Fairchild’s powder, or its equivalent, into a sterilized glass can, close it and shake all together vigorously till it is well mixed. Stand the jar with the cover laid on it, but not fastened securely, on a low rack in a cooker-pail of warm water. Place it over moderate heat until the water is 115 degrees Fahrenheit. Cover it and put it into a cooker for three hours. Warm the cooker-nest, previously, with a pail of boiling water set into it for half an hour. Take out the broth, put it into a saucepan and quickly bring it to a boil. If it is for a very sick patient it should be strained. Keep it cold unless it is used immediately. Add one-fourth teaspoonful of salt before serving it.