Making Beef Tea

Evening Post, Volume CXVII, Issue 111, 12 May 1934, Page 9

Making 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, states an exchange. The meat—(lean beef—shin for preference)— must be cut up into small pieces, and put into a double saucepan or a covered jamjar with sufficient water. To ■ a pound of meat add about three-quarters of a pint of water. If a jam-jar 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 is 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 on the surface. Beef tea is good either 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.