Ingredients.—Same as preceding.
Method.—Cut the meat up small and let it stand in the water twenty minutes; put in a saucepan and let it just heat through, pressing the pieces against the side with a wooden spoon.
Raw Beef Tea.
Ingredients.—Same as preceding.
Method.—Prepare as in the first recipe for beef tea; cover closely and let it stand for two hours; stir up and pour off. This must be made fresh often as it soon turns sour.
Strengthening Broth.
Method.—Take equal quantities of beef, mutton, and veal, and prepare in the same way as ordinary beef tea.
Mutton Broth.
Ingredients.—One pound of scrag of mutton, one pint of water, two ounces of pearl barley, salt, a blade of mace, a little chopped parsley.
Method.—Cut as much fat as possible from the meat; cut the meat up small and chop the bones; put the meat and bones in a saucepan with the water, mace, salt and barley, which should be blanched (see "Odds and Ends"). Put on the lid and simmer very gently for two hours. Stir up and pour off against the lid into a basin; stand in cold water in a larger basin for the fat to rise, skim well, re-heat and add a little chopped and blanched parsley.