HOW TO MAKE BEEF TEA.

Auckland Star, Volume LXV, Issue 11, 13 January 1934, Page 3 (Supplement)

HOW TO MAKE BEEF TEA.

Beef tea is frequently prescribed by a doctor attending an invalid, but not every cook can make it properly, and it is not a process that can be hurried. The meat—(lean beef—shin for preference) must be cut up into small pieces, and put into a double saucepan or a covered jam-jar with sufficient water. To a pound of meat add about threequarters of a pint of water. If a jamjar is being used it must be placed in a large pan of boiling water and allowed to cook for five or six hours or until all the goodness has been extracted from the meat. Then pour it through a sieve and let the liquid get cold, so that any fat may be removed from the top. If it Jβ wanted for use before it is cold, pass some perfectly clean sheets of soft kitchen paper over the top of the beef tea to absorb the fat en the surface. Beef tea is good cither hot or cold .with the addition of salt and pepper. Lemon juice can be added at the last moment, if the patient prefers it, and provided the doctor docs not object.