Directions for Cooking by Troops, in Camp and Hospital

No. 3 Beef Tea, Six Pints

Cut three pounds lean beef into pieces the size of walnuts, and break up the bones (if any); put it into a convenient sized kettle, with ½ lb. mixed vegetables (onions, celery, turnips, carrots, or one or two of these, if all are not to be obtained), 1 oz. salt, a little pepper, 2 oz. butter, ½ pint of water. Set it on a sharp fire for 15 minutes, stirring occasionally, till it forms a rather thick gravy at the bottom, but not brown; then add 7 pints of hot water; simmer gently for an hour. Skim off all the fat, strain through a sieve and serve.