To a quarter-pound of finely minced, raw lean beef add a half-pint
of cold water; cook over a slow fire to boiling and boil for a few
minutes, stirring constantly from the beginning. Pour off the liquor
and set it aside; rub the meat to a paste and put it into a clean glass
jar or bottle with the liquor and a half-pint of cold water; add
Extractum pancreatis, 20 grs.;
Soda bicarbonate, 15 grs.
Mixed thoroughly into one powder.
Shake all well together and stand in a warm place, about 110° to 115°
F., for three hours, stirring or shaking occasionally, then _boil
quickly_, strain, or clarify with white of egg in the usual manner;
season to taste.
This final boiling is essential; if omitted, digestion will progress
until the food is spoiled.
For the great majority of cases it is not necessary to strain the
peptonized beef, for the portions remaining undissolved are so softened
under the action of the extractum pancreatis that they are diffused
in an almost impalpable condition—in a form readily susceptible to
digestion in the body.
Chicken meat, alone or mixed with an equal portion of beef, may be
prepared in the same way.
A cereal gruel of wheat, arrowroot, etc., may be incorporated with the
beef, thus giving a food combination that is often highly desirable.
The gruel is prepared in the usual manner, the dry cereal mixed
perfectly smooth with cold water and cooked slowly in a double boiler
until gelatinized. Four ounces of this gruel may be added to the meat
paste, liquor, water and peptonizing powder as directed above, and the
further details of the process carried out just as with the beef alone.
The extractum pancreatis will at the same time digest both the meat and
starch (of the gruel). The broth with the cereal is more agreeable than
when made of meat alone.
The peptonized beef or peptonized beef and cereal may also be made into
a jelly.