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Beef Tea

Instructions

Take half a pound of lean beef; cut it up into small bits; let it soak in a pint of water for three-quarters of an hour; then put both into a quart champagne bottle with just a suspicion of salt. Cork tightly, and wire the cork, so as to prevent its popping out. Set the bottle in a saucepan full of warm water, boil gently for an hour and a half, and strain through a napkin. Beef tea, without the fibrine of the meat, if administered often to a patient, will tend to weaken, instead of strengthening the invalid; always add about a teaspoonful of finely chopped raw meat to a goblet of the tea, and let it stand in the tea for about five minutes before serving.

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Source

Fifty Soups (1884).