Beef Tea no. 1 Recipe

• 1 to 2 pounds of lean beef from the rump
• Cold water, enough to fill 2/3 of a deep saucepan

1. Cut the beef into dice with all fat removed.
2. Put it into a bottle and cork tightly. Tie down the cork, if necessary.
3. Or, you may use a fruit jar with a screw top and tightly sealed.
4. Put the bottle in a deep saucepan with cold water enough to reach at least two-thirds to the top of the bottle; let it heat slowly.
5. Boil twenty minutes or thirty.
6. By this time the juice should be well extracted from the meat.
7. Strain off the liquor and season with salt and pepper as required.

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