Note 71 — PEPTIC PRECEPTS.

To make Beef or Mutton Tea.—Cut a pound of lean gravy-meat into thin slices—put it into a quart and half a pint of cold water—set it over a gentle fire where it will become gradually warm—when the skum rises catch it, cover the Saucepan close, and let it continue boiling for about two hours—skim the fat off, strain it through a sieve or a napkin—skim it again—let it stand ten minutes to settle, and then pour off the clear Tea. To make half a pint of Beef Tea in five minutes for three half-pence, see No. 252; and to make good Mutton Broth for Nothing, No. 490.

N.B.—An Onion, and a few grains of Black Pepper, &c. are sometimes added. If the Meat is boiled till it is thoroughly tender, mince it and pound it as directed in No. 503 of the Cook’s Oracle—and you may have a dish of Potted Beef for the trouble of making it.