Beef Tea
Wipe one half pound of round steak; remove all fat; cut in small pieces; add one cup cold water; place in preserve jar, cover, and let stand ten minutes; place jar on trivet in saucepan surrounded with cold water. Heat gradually on back of range; keep water just simmering for one hour. Strain, add salt, and serve in hot cup.
Beef Essence
Wipe one half pound round steak; remove fat; chop very fine; place in fruit jar; cover, place jar on trivet, surround with cold water, and keep water just bubbling for one and a half hours. Strain, press meat to extract all juice, season, serve in hot cup.
Frozen Beef Tea
Prepare Beef Tea, pour into glass, surrounded with ice and salt, and freeze, turning glass often, and scraping the frozen part into the liquid.
Scraped Beef Balls
Prepare scraped beef according to rule. Season; shape in round balls about the size of marbles; cook in hissing hot frying pan; keep pan constantly in motion, and cook balls two minutes. Serve on small strips of toasted bread; garnish with parsley.
Mutton Broth
Wipe two pounds neck of mutton; remove all fat and cut off skin; cut meat in small pieces. Put meat and bones in kettle; add four cups cold water, and simmer gently several hours; add salt to taste. Strain, let stand over night to cool; in the morning remove fat, reheat, and serve with two tablespoons cooked rice in broth.