¹⁄₄ lb. lean beef
1 cup water
¹⁄₄ tube Fairchild’s peptogenic powder
Remove all fat from the meat, chop it fine and heat it with the water
until it boils, stirring it constantly. Drain off the liquid and grind
the meat to a paste with a mortar and pestle. Put it, with the liquid
and Fairchild’s powder, or its equivalent, into a sterilized glass can,
close it and shake all together vigorously till it is well mixed. Stand
the jar with the cover laid on it, but not fastened securely, on a low
rack in a cooker-pail of warm water. Place it over moderate heat until
the water is 115 degrees Fahrenheit. Cover it and put it into a cooker
for three hours. Warm the cooker-nest, previously, with a pail of
boiling water set into it for half an hour. Take out the broth, put it
into a saucepan and quickly bring it to a boil. If it is for a very sick
patient it should be strained. Keep it cold unless it is used
immediately. Add one-fourth teaspoonful of salt before serving it.