Cut a pound of the lean of fresh juicy beef into small thin
slices, and sprinkle them with a very little salt. Put the meat
into a wide-mouthed glass or stone jar closely corked, and set it
in a kettle or pan of water, which must be made to boil, and kept
boiling hard round the jar for an hour or more. Then take out the
jar and strain the essence of the beef into a bowl. Chicken tea
may be made in the same manner.