No. 4 Thick Beef Tea
Dissolve a teaspoonful of arrow-root in a gill of water, and pour it into the beef tea twenty minutes before passing through the seive, or add ¼ oz. gelatine to the above quantity of beef tea, when cooking.
Mutton and veal will make good tea, by proceeding the same as above.
← Back to Directions for Cooking by Troops, in Camp and Hospital