FOOD FOR THE SICK 305 



Steak upon the gridiron and broil, as usual, till it is ready to turn; then take 

 off, having at lea.st a qt. bowl with 1 pt. of boiling-hot water in it, and keep it 

 standing by the fire, or on the back part of the stove, to keep it hot. Place the 

 steak, when the first side is nicely broiled, in this bowl of hot water, and press 

 it with the knife and fork — a stiff spoon is the best — to extract the juices of the 

 meat. Repeat this broiling and pressing several times, turning the steak each 

 time, till all the jjiiices and strength of the steak are extracted ; and if, at the 

 last, the steak is cut into squares of an inch or a little more, and each piece 

 pressed in a lemon-squeezer, its virtue, or strength, will all be obtained. It 

 looks much like wine of itself; but still, if a teaspoon or so of wine is added to 

 "What may be taken at any one time, it will not injure the most delicate stomach, 

 but will be borne, even by a delicate stomach, better than bread-water, while it, 

 of course, is much more nourishing; and, if properly seasoned, as suggested in 

 No. 1, it will be rehshed by the patient — much more so from the broiling. 



3, Essence of Beef. — The real essence, or nourishing properties of 

 beef, is obtained the same as directed in No. 1, except that no water is to be put 

 into the bottle, and the boiling may need to be continued an hour or two longer; 

 then the juice or essence pressed out, and a little wine added when desired or 

 needed; also a touch of salt and pepper; or, if mace or nutmeg is preferred, 

 there is no reasonable objection that can be offered against their use. 



Bemarks. The foregoing are the plans which have been heretofore fol- 

 lowed in extracting the strength or essence from beef for the sick. But as the 

 science of medicine, especially the chemical department thereof, advances, it 

 has been prolific in improvements, among which that of not boiling, but steep- 

 ing, either in cold water, or using heat only of a moderate degree, or not above 

 100° to 135°, so as not to cook the albuminous (like white of egg) portions of 

 the meat in making beef tea, or extracting its juice. 



4. Beef Tea for the Sick— New Process.— Beef tea, if rightly 

 made, may be received with benefit by a stomach which would reject any 

 nourishment; but skill in preparing it. is not universal among nurses. The two 

 folio-Ring receipts may be relied on as among the best that can be devised: 



Beef Tea (with moderate warming up after cold steeping).— Take 1 lb. 

 of the best beef; cut in thin slices and scrape the meat fine; put with a salt- 

 spoon of salt into 1 pt. of cold water contained in an earthen bowl, and let the 

 mixture stand 2 or 3 hours, stirring it frequently; then place it in the same Ves- 

 sel covered, on the back part of the range or stove, and let it come very gradu- 

 ally to a blood-heat and no more. It has been found that 135° of heat does not 

 set or cook the albumen — blood-heat is only 98°. Any higher temperature 

 would injure the nutriment, or nourishing properties ; then strain it through a 

 fine sieve or muslin bag, and it is ready for use. The making of beef tea is not 

 a cooking process, but a steeping process. Some chemists think it better to be 

 made without heat, with the addition of the muriatic acid, which is a compofnent 

 part of healthy gastric juice, as follows: 



5 Beef and Other Meat Teas Without Heat.— Take j^ lb. of 

 fresh beef, mutton, poultry or game (the lean part only), minced very flae: 

 20 



