Beef Juice.
Choose a thick cut of fine, fresh, juicy steak without fat. Broil it over the coals for only a minute, or long enough to merely heat it throughout. Put it over a warm bowl set in a basin of hot water; cut it in many places, and squeeze out all the juice with the aid of the meat-squeezer (see page 56). Salt it very slightly. It should be served immediately, freed from every atom of fat, and accompanied with a wafer cracker.