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2. Beef Tea—Improved Flavor, by Broiling. —Take a nice steak and remove all the fat. Have a gridiron, perfectly clean—all particles of burned steak may easily be removed from the bars by placing it in hot water a few minutes when first taken from the fire; then scrape, or what is better, use a stiff brush, kept for this purpose. 'Have a very nice fire of coals, and place the
Steak upon the gridiron and broil, as usual, till it is ready to turn; then take off, having at least 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 juices 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 relished by the patient—much more so from the broiling.
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