Beef Tea — III
4 lbs. of steak or shin of beef
2 lbs. bones
2 quarts cold water
Break and crush the bones. Cut the meat into small pieces. Put into a stew-pan and cover with the cold water. Heat very slowly. Simmer for three hours. Add a little salt. Strain into a basin. Allow it to cool. Remove any fat very carefully. Pour off the clear liquid carefully from the dregs.
If allowed, a little carrot and celery may be cooked with the beef tea.