Ingredients for 1 pint.
- 1½ lbs. of lean beef
- 1 qt. of water
- 1 tsp. of salt
- ¼ small carrot
Preparation: Cut the beef into dice, put them into the required quantity of cold water, add carrot and salt and boil in a small covered kettle or double boiler for 3 hours; pour through a sieve and remove all of the fat. This bouillon may be mixed with the yolk of 1 egg and served in cups.
No. 4—BEEF TEA.
Ingredients for ½ cup.
- ½ lb. fresh beef steak
- ¼ pt. boiled water, cold
- 1⁄10 tsp. of salt
Preparation: Chop the meat, put into a fruit jar together with the water and salt, close top lightly, put in a kettle with water, cover and boil very slowly for 2 hours, then pour the tea through a fine sieve. Administer a teaspoonful at a time. Beef tea must be freshly prepared every day.
No. 5—BEEF TEA WITH COGNAC.
Ingredients and preparation same as in [No. 4]. Add 1 tablespoonful of cognac to the beef tea; the beverage must be served cold.
No. 6—POULTRY BOUILLON.