BEEF TEA, OR ESSENCE OF BEEF.
Cut a pound of perfectly lean beef into small bits. Do not allow any
particle of fat to remain. Put in a wide-mouthed bottle, cork tightly, and
set in a kettle of cold water. Boil for three hours; pour off the juice,
which is now completely extracted from the meat. There will be probably a
small cupful. Season with a saltspoonful of salt. This is given in extreme
sickness, feeding a teaspoonful at a time.
BEEF TEA FOR CONVALESCENTS.
One pound of lean beef prepared as above. Add a pint of cold
water,--rain-water is best,--and soak for an hour. Cover closely, and boil
for ten minutes; or put in the oven, and let it remain an hour. Pour off
the juice, season with half a teaspoonful of salt, and use. A little
celery salt makes a change.
CHICKEN BROTH.
The bones and a pound of meat from a chicken put in three pints of cold
water. Skim thoroughly when it comes to a boil, add a teaspoonful of salt,
and simmer for three hours. Strain and serve. A tablespoonful of soaked
rice or tapioca may be added after the broth is strained. Return it in
this case to the fire, and boil half an hour longer.
CHICKEN JELLY.
Boil chicken as for broth, but reduce the liquid to half a pint. Strain
into a cup or little mold, and turn out when cold.
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