There are ways and ways for making beef tea; but the best of all ways,
it seems to me, is to have round steak about one inch in thickness,
broil it for two minutes on each side over a brisk fire, cut it up
into inch squares, cover it with cold water, and let it steep, not
boil, for two hours. Serve it in a cup, and salt when serving. You and
the ailing one will find, I think, that the broiling of the steak
gives the tea a flavor that makes it "hit the spot"--a consummation
devoutly to be wished when one is catering for an invalid.