1 lb. lean beef from round or shoulder
1 pt. cold water
¹⁄₄ teaspoon salt
Wash and chop the meat fine, removing any pieces of fat. Add the salt
and let the meat soak for one hour in a cold place. In a small
cooker-pail or pan set over a larger cooker-pail of hot, but not boiling
water, heat the broth till it registers 165 degrees Fahrenheit. Slip the
pails into a cooker for one-half hour. Strain the broth through a coarse
wire strainer, remove all fat by the directions on page 59, and serve it
immediately in a heated cup; or it may be chilled, or frozen to the
consistency of mush.