several gashes in pieces on both sides, put in press or lemon-squeezer, and express juice. Turn juice into cup set in saucepan of hot water. Season with salt, and serve at once. Care must be taken that cup does not become sufficiently hot to coagulate albuminous juices.
Beef Extract II.
Remove fat, wipe, and cut one-half pound round beefsteak in small pieces. Put in sterile canning jar, cover, and place jar on a trivet in a kettle of cold water. If a trivet is not at hand, improvise one by using nails, pebbles, or the cover of a small lard pail through which several holes have been made. Heat water gradually, and keep at a temperature of 130° F. for two hours. Turn meat from jar, and press to express juice. Season with salt, and reheat same as Beef Extract I.
Beef Extract with Port.
Serve cold Beef Extract, flavored with port.
Frozen Beef Extract.
Freeze Beef Extract I. or II.
Beef Tea I.
Dilute Beef Extract I. or II. with an equal quantity of hot water.
Beef Tea II.
1 lb. beefsteak, cut from round.
2 cups cold water,
Salt.
Prepare beef as for Beef Extract II. Put in canning jar, add cold water, cover, and let stand twenty minutes. Place on trivet in kettle of cold water, having water surround jar as high as contents. Heat water gradually, keeping temperature at 130° F. for two hours, then increase temperature slightly until the liquid becomes a chocolate color and the albuminous juices are slightly coagulated; otherwise the beef tea will have a raw taste.
