Bottled Beef Essence. — Put two pounds of round steak✪ Bottled Beef Essence., cut in small pieces, into a jar without water. Place the jar, covered closely, on a trivet in a kettle of cold water. Heat gradually, and keep it not quite at the boihng-point for two hours, or till the meat is white. Strain, pressing the meat to obtain all the juice ; season with salt. Or place the jar in a moderate OA^en for three hours. The liquid thus obtained contains all the nutritive parts of the meat. It maj^ be kept in the refrigerator, and a small portion heated (not boiled), as wanted. Or it may be made into beef tea b}^ diluting with boiling water. Beef essence given ice cold is sometimes more agreeable to a fever patient. Bottled Beef Tea. — Add one cup of cold water to the meat in the jar, and make as above. When the patient can take a little solid food, add two tablespoonfuls of stale bread crumbs✪ Bottled Beef Tea to the beef tea, or mix with it oat- meal gruel^ or add one teaspoon ful of finely chopped raw meat. Stewed Beef Essence, — Cut half a pound of round steak into small pieces, season with one saltspoonful of salt✪ Stewed Beef Essence^ press it with a pestle or potato-masher, and let it stand in a covered bowl half an hour. Pour off the juice, and heat, but do not boil it. Serve immediately, without straining. As the salt without water will draw out only a small portion of the juice from the meat, a beef tea may be made 424 The Boston Cook Book. from the scraps of meat left b}^ adding one cup of cold water to the meat, and letting it stand two hours. Then strain and heat the liquid ; or the scraps of meat ma}^ be put in the soup-kettle. Economical Beef Tea. — Cut one pound of juicy rump steak into small pieces, and add one cup of cold water✪ Economical Beef Tea. Let it stand in a covered bowl several hours. When ready to serve, squeeze the meat and put it into another bowl. Strain the juice already obtained, add salt to taste, and heat it just enough to be palatable, but not enough to curdle it. Serve at once, while hot. If it be heated over the fire, stir constantly, and take it off the moment it looks thick and is hot ; or heat it carefully over hot water. Add another cup of cold water to the scraps of meat, and soak again. Often the third cup of tea may be obtained from the same meat. This is excellent for hard-working people to take, in times of great exhaustion, before a hearty meal. It is one of the best and most easily prepared forms of soup or meat tea. Dr, MitchelVs Beef Tea. — One pound of lean heef cut fine ; add one pint of cold water and five drops of muri- atic aci✪ Dr. MitchelVs Beef Tead. Put into a glass jar. Place the jar in a pan of water at 110°, and keep it at that temperature for two hours. Then strain through thick muslin until the meat is dry, or press the juice out by squeezing. The acid makes the tea agreeable to a patient with fever, and also aids in drawing out the juices of the meat. Baw Beef Sandwiches. — Scrape fine a small piece of fresh, juicy, tender, raw beef. Season highly with salt and pepper. Spread it on thin slices of bread✪ Baw Beef Sandwiches, put them together like a sandwich, and cut into small squares or diamonds. This will often tempt a patient who could not otherwise take raw meat. The sandwiches are sometimes made more palatable by toasting them slightly.

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Bottled Beef Essence. — Put two pounds of round steak., cut in small pieces, into a jar without water. Place the jar, covered closely, on a trivet in a kettle of cold water. Heat gradually, and keep it not quite at the boihng-point for two hours, or till the meat is white. Strain, pressing the meat to obtain all the juice ; season with salt. Or place the jar in a moderate OA^en for three hours. The liquid thus obtained contains all the nutritive parts of the meat. It maj^ be kept in the refrigerator, and a small portion heated (not boiled), as wanted. Or it may be made into beef tea b}^ diluting with boiling water. Beef essence given ice cold is sometimes more agreeable to a fever patient. Bottled Beef Tea. — Add one cup of cold water to the meat in the jar, and make as above. When the patient can take a little solid food, add two tablespoonfuls of stale bread crumbs to the beef tea, or mix with it oat- meal gruel^ or add one teaspoon ful of finely chopped raw meat. Stewed Beef Essence, — Cut half a pound of round steak into small pieces, season with one saltspoonful of salt^ press it with a pestle or potato-masher, and let it stand in a covered bowl half an hour. Pour off the juice, and heat, but do not boil it. Serve immediately, without straining. As the salt without water will draw out only a small portion of the juice from the meat, a beef tea may be made 424 The Boston Cook Book. from the scraps of meat left b}^ adding one cup of cold water to the meat, and letting it stand two hours. Then strain and heat the liquid ; or the scraps of meat ma}^ be put in the soup-kettle. Economical Beef Tea. — Cut one pound of juicy rump steak into small pieces, and add one cup of cold water. Let it stand in a covered bowl several hours. When ready to serve, squeeze the meat and put it into another bowl. Strain the juice already obtained, add salt to taste, and heat it just enough to be palatable, but not enough to curdle it. Serve at once, while hot. If it be heated over the fire, stir constantly, and take it off the moment it looks thick and is hot ; or heat it carefully over hot water. Add another cup of cold water to the scraps of meat, and soak again. Often the third cup of tea may be obtained from the same meat. This is excellent for hard-working people to take, in times of great exhaustion, before a hearty meal. It is one of the best and most easily prepared forms of soup or meat tea. Dr, MitchelVs Beef Tea. — One pound of lean heef cut fine ; add one pint of cold water and five drops of muri- atic acid. Put into a glass jar. Place the jar in a pan of water at 110°, and keep it at that temperature for two hours. Then strain through thick muslin until the meat is dry, or press the juice out by squeezing. The acid makes the tea agreeable to a patient with fever, and also aids in drawing out the juices of the meat. Baw Beef Sandwiches. — Scrape fine a small piece of fresh, juicy, tender, raw beef. Season highly with salt and pepper. Spread it on thin slices of bread, put them together like a sandwich, and cut into small squares or diamonds. This will often tempt a patient who could not otherwise take raw meat. The sandwiches are sometimes made more palatable by toasting them slightly.

Mrs. Lincoln's Boston cook book