Take a pound and a half of coarse

Take a pound and a half of coarse

Take a pound and a half of coarse

To make beef-tea properly, take a pound and a half of coarse, lean beef: that cut from the neck or round is best. The leg does not answer so well, however excellent it may be for soup. The rump steak is good for the purpose, but no better than other and cheaper parts; though I often use it when nothing else can be obtained so well suited for this beverage. Let the flesh be carefully separated from every portion of skin or fat, and chopped as fine as for sausage meat the smaller the better it cannot be too minutely minced. Without washing it, put the flesh into a clean saucepan, with a pint of water, and so place it upon the fire that it will be half an hour at least before it boils. When it boils, allow it to remain in that state for ten minutes, and then remove it, pouring off the liquor, which should be set aside to cool. When cold, any fat upon the surface should be removed, and, no salt or seasoning of any kind being added, the beef-tea is fit for use.