The Mark Lane express, agricultural journal &c . r, way inwhich you may prepare it to use while theextract is in preparation. To make the teamore quickly, cut one i lb, of the juicy roundfreed from all fat into small pieces, seasonwith a saltspoonful of salt press it witha wooden potato-masher, and let it stand in acovered bowl for i hour. Pour off the juice,and heat, but do not boil it. Serve it immedi-ately without straining. The salt will drawout only a portion of the juice from the meat,so a beef-tea may be made from the meat afterthe juice has been poured off the first time byadding 1 cup
The Mark Lane express, agricultural journal &c . r, way inwhich you may prepare it to use while theextract is in preparation. To make the teamore quickly, cut one i lb, of the juicy roundfreed from all fat into small pieces, seasonwith a saltspoonful of salt press it witha wooden potato-masher, and let it stand in acovered bowl for i hour. Pour off the juice,and heat, but do not boil it. Serve it immedi-ately without straining. The salt will drawout only a portion of the juice from the meat,so a beef-tea may be made from the meat afterthe juice has been poured off the first time byadding 1 cupful of cold water to it and lettingit stand for 2 hours; then strain off the water,pressing the meat to get out all the juice; heatit, and you will have a very palatable cup oftea a little less strong than the first, but goodnotwithstanding. Practical Recipes. Cinnamon Cake. Cream, ^ cup butter, and 1^ cups sugar, thenadd 1 egg and beat until creamy; now add1 teaspoonful cinnamon, \ teaspoonful each ofcloves, allspice, and mace, 1 cupful stoned. Method of Making Beef Tea. Beef-tea is one of the most important in thelist of invalid dishes. It is used to stimulateand nourish when the system has need of quickTecuperation. The first of the methods heregiven makes surely a genuine extract of beef,containing all the strengthening properties andthe full nourishment of the meat. If thestomach of the invalid is quite weak this extractis not given in its full strength, but it isdiluted with hot water until it is of the strengthdesired by the physician. In making this teaor extract, always select the juiciest part ofthe beef quite without regard to its , the tenderer the meat is the lessjuicy it will be found. The lower part of theround is usually found to be the best for beef-tea. It must be absolutely free from fat, onlythe lean meat being available. Cut the beefinto quarter-inch dice-shaped pieces, and putthem into a wide-mouthed bottle, and set ona stand of some kind
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
