From:
The Thorough Good Cook
Soups 3. Beef Tea
Take two
pounds of
fresh lean beef, let it be free from all
sinews,
fat, and
skin; put the beef, cut in pieces, into a
stew-
pan, cover the meat with cold
water; have another stew-pan, in which you place the one containing the beef; pour water round to come nearly to the
top of the inner stew-pan; set over the
fire, and let the water
boil briskly for two hours; then take out the inner stew-pan, and let it stand for ten minutes, that the tea may settle; place a
napkin over a basin, and carefully pass the
tea through it.