Beef Tea—II
1 lb. steak or shin of beef
2 pints water
Cut the meat, which must be lean and juicy, into small pieces. Put them into a stew-pan and cover with a quart of water. Heat very gently. Skim whenever necessary. Simmer for a little more than an hour. Strain through muslin into a basin. Let it stand until cool. Remove the fat. Pour off the clear beef tea very gently from the dregs.
Beef Tea—III
4 lbs. of steak or shin of beef
2 lbs. bones
2 quarts cold water
Break and crush the bones. Cut the meat into small pieces. Put into a stew-pan and cover with the cold water. Heat very slowly. Simmer for three hours. Add a little salt. Strain into a basin. Allow it to cool. Remove any fat very carefully. Pour off the clear liquid carefully from the dregs.
If allowed, a little carrot and celery may be cooked with the beef tea.
Calves’ Foot Broth (or Jelly)
2 calves’ feet
2 quarts cold water
2 table-spoons sugar
Juice of half a lemon
Glass of good white wine
Scald and clean the feet. Split and break them. Put into a stew-pan and cover with two quarts of cold water. Heat very slowly and simmer until reduced to about a pint and a half. Strain. When cold remove the fat. Add sugar and lemon juice. Return to the fire. Let it boil for five minutes, stirring continually. Skim thoroughly. Add the wine. Strain through a jelly bag, and keep in a cold place.