Beef Tea, No. 2.
Put into a bowl a pound of beef, free of fat, and chopped fine. Add half a pint of cold water, and stir well. Place the bowl in the refrigerator for four hours. When the tea is to be given to the patient, strain into a saucepan the quantity required. Season it with salt, and place the saucepan on the fire. Stir constantly until the tea becomes hot, but do not let it boil.
This tea has a peculiarly bright flavor, and affords a pleasant change from that made by long steeping in hot water.