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.
Beef Tea.
- Ingredients—1 lb. of rump or beef steak.
- 1½ pint of cold water.
Method.—Cut the steak into small pieces, and put them into a jar with the water; tie a piece of paper over the top.
Put the jar to stand in a saucepan of boiling water for four hours.
Pour the tea from the beef, and remove the fat when cold; salt can be added to taste.
Mutton Broth.
- Ingredients—1 lb. of scrag end of neck of mutton.
- 2 pints of water.
- 1 tablespoonful of rice.
- Salt to taste.
Method.—Cut up the mutton, and put it into a saucepan with the water.