Beef Tea — I
1 lb. very juicy rump steak or shin of beef
1 cup cold water
Cut the meat into very small pieces. Put these in a bowl and cover with a cup of cold water. Cover the basin and leave for three or four hours. Then, squeezing the meat firmly, drain off all the liquid. Strain this, add a little salt, and when required heat very gently. It is best to do this in a bain marie, as it curdles easily (see p. 110).
Add another cup of cold water to the meat, and proceed as for the first cup.