Beef Juice.
Use a piece of round or flank steak about an inch thick. Broil it for eight minutes; then put it on a warm plate and, after cutting it in small pieces, press in the lemon squeezer. Season with a little salt. This may be fed to the patient; or a little bread may be soaked in it; or add a little hot water, and you have beef tea.
Round Steak.
When you cannot get a tender, juicy steak, or when the patient’s power of mastication is not good, a nutritious and digestible steak can be prepared from the round of beef. Lay a thin slice of round steak on a board. Scrape one surface with a sharp knife until there is nothing left on that side but the tough fibres; then turn the meat over, and scrape the other side in like manner. When the tender meat is scraped off, put it in a small dish. Press this into a square, having it about half an inch thick. Rub the bars of a double-broiler with a little butter, and lay the steak between them. Broil over clear coals for five minutes; then place on a warm dish, spread a little butter on the steak, season with salt, and serve at once.
Raw Beef Sandwiches.
Scrape some beef in the manner described for preparing round steak. Season it generously with salt. After cutting four slices of stale bread as thin as a wafer, spread the beef on two of the slices, and lay the other slices on top, pressing them down carefully. Cut them into pieces about an inch square. Arrange these tastefully on a fringed napkin or in a pretty little dish.
Flour Gruel.
1 pint of milk.
1 tablespoonful of flour.
1/3 teaspoonful of salt.