Beef Tea

From an
1888
cook book
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.

Beef to be used for Beef Tea
should be cut fine or chopped,
and then soaked in cold Water for two hours,
if the time can be spared,
and placed upon the fire in the same Water.
After thorough boiling it should be strained,
all the Fat carefully removed,
and a little Salt added.
Allow 1 pint of Water to
every pound of Meat.
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