Raw-beef Tea.
- Ingredients—Equal quantities in weight of beef and
- cold water.
Method.—Scrape the beef very finely, and remove the fat.
Soak the beef in the water for about half an hour, moving it occasionally with a fork.
When the juices of the meat are drawn into the water, and it has become a deep-red colour, it is ready for use and should be strained.
This tea is better made from rump or beef steak.
Do not make too much at one time. In hot weather two ounces or a quarter of a pound of meat will be quite sufficient.
Be careful that the meat is perfectly sweet and good.