Beef Tea

Ingredients

• Fresh beef (from the top of the round)
• Cold water
• Salt to taste

Directions

The book gives no oven temperature. The 176°F (80°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Remove visible fat and connective tissue from the beef.

2. Chop the beef and cover it with cold water to extract the juices.

3. Heat the mixture slowly to about 176°F (80°C).

4. Filter the liquid to remove solid material and cool it.

5. Remove the solidified fat and reheat the liquid to approximately 176°F (80°C).

6. Add salt to taste.