Beef Tea

Chop up a pound of lean beef, and put it on to boil in a saucepan with a

quart of water, stirring it on the fire occasionally while it boils

rather fast, for at least half an hour; at the end of this time the beef

tea will have become reduced to a pint; season with salt to taste,

strain it through a clean bit of muslin or rag, and give a tea-cupful of

it with dry toast to the patient.