The Pattern cook-book

In families where little time is given to preparing invalid dishes, the extract of beef is much to be preferred in the making of beef-tea. In this way the tea can be made as strong or weak as may be desired, and may be got ready quickly, hot water and a little salt (generally half a tea-spoonful to a cupful of water) being all that is necessary besides the extract. A physician of large practice has said that beef-tea made in this way is much better than three-fourths of that prepared direct from the beef, and that only with exceptionally good nurses would he allow any other kind to be administered to his patients. In making tea from the beef, have the meat cut from the round and chopped very fine by the butcher. To a pound of meat allow a pint of cold water. Put the water on the meat in a covered saucepan, and let the latter stand for an hour on the back of the stove in a very moderate heat, stirring frequently; then place it in a stronger heat, letting the liquid heat up very slowly, and simmer for an hour longer. Add salt to taste, strain and set away to cool. When cold remove every particle of fat from the top, and heat up only the quantity needed for immediate use. When the tea is required in a hurry, the grease may be taken off by laying a white paper on top of the warm liquid. STRONGER BEEF-TEA. Place a pound of finely chopped lean beef in a widemouthed bottle, or in a fruit-jar. Add to it half a pint of cold water, and let it stand for an hour ; then place the bottle in a sauce-pan of cold water, place the pan on the fire, and heat the water slowly almost to the boiling point, but be careful not to let it boil. Cook in this way for two hours ; then strain, and season with salt to taste. The thick sediment that falls to the bottom of beef-tea after it has stood for a short time, is the most nutritious part of the preparation ; yet many ignorantly serve only the clearer and poorer part to the patient. It is to keep this sediment (the albuminoids) in a safe, digestible condition that the cook must be careful that the water which surrounds the bottle does not boil, as great heat, hardens albumen. BEEF ESSENCE. Have the meat chopped very fine, place it in a fruit-jar, and screw on the top of the jar, but not tightly, or the jar will burst. Set the jar in a saucepan of cold water, heat the water slowly, and keep it near the boiling point for four hours. Pour off the juice from the meat, and press the latter to extract every drop of the essence, using for the purpose a lemon-squeezer, or a meatsqueezer that is sold for this particular work. Season slightly with salt when serving. This makes an invaluable aliment for persons who are or have been very ill, and for weak infants when they need much nourishment in small compass. It can be administered like medicine by the tea-spoonful at regular intervals. BEEF JUICE. Choose a thick cut of fresh, juicy and very lean steak. Broil it over the coals only long enough to heat it throughout ; then cut it into small pieces, place these in a lemon squeezer or a meat press and press out the juice into a warm dish. Salt slightly in serving. MUTTON JUICE. Prepare this the same as beef juice, using for the purpose a thick cut from the leg, and cutting ofif all the fat.