126 / 184
126
WHAT
TO
DRINK
BEEF
TEA
FOR
CONVALESCENTS
i
pound
of
top round,
i
pint
of water,
i
piece
of
carrot,
I
piece
of
turnip,
I
spray
of
parsley,
i
tiny
pinch
of
thyme,
Small
slice
of
onion,
Salt.
Remove
all
fat
from
the
meat,
cut the vegetables
into
tiny-
pieces,
shred
the
meat
and
put
all
in
a
glass
jar
with
the
herbs
and
salt.
Fasten
the
top
and
place
in
a
deep
pan
nearly
full
of
hot
water
and
cook
slowly
for
three
hours.
Strain
and
remove
any
fat
which
may
have
been
left.
MUTTON
TEA
£
pound
of lean
mutton,
I
pint
of
water,
£
teaspoon
ful
of
salt.
Select
the
juicy
part of
the neck,
remove
as
much
fat
as
possible,
cut
into
tiny
pieces,
put
into
a
saucepan
with
cold
water
and
salt.
Simmer
gently
until
the
meat
turns
white
and
the
tea
or
broth
a
rich
red-brown.
Strain,
remove
all
fat
by
passing
a
paper
over
the
top.
If
it
is
not
possible to
remove
the
fat
in
this
way,
cool
the
broth
and
remove
the
fat,
then
reheat.
To
reheat
place
the
dish
holding
the
broth
in
a
pan
of
hot
water.
Do
not
allow
broths
or
teas
to
boil.
CHICKEN
BROTH
£
chicken
(small
fowl
is
as
desirable
as
a
chicken),
I
quart
of
water,
i
tablespoonful
of
rice,
£
teaspoonful of
chopped
parsley,
£
teaspoonful
of
salt.
Cut
the
chicken
into
small
pieces,
and
break
the bones.