Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Beef Tea. ✠

• 1 lb. lean beef, cut into small pieces.

Put into a jar without a drop of water; cover tightly, and set in a pot of cold water. Heat gradually to a boil, and continue this steadily for three or four hours, until the meat is like white rags, and the juice all drawn out. Season with salt to taste, and when cold, skim. The patient will often prefer this ice-cold to hot. Serve with Albert biscuit or thin “wafers,” unleavened, made by a receipt given under the head of Bread.