Beef Juice.—­Broil quickly pieces of the round or sirloin of a size to fit the opening of a lemon squeezer.  Both sides of the beef should be scorched quickly to prevent the escape of the juices, but the interior should not be fully cooked.  As soon as they are ready pieces of meat should be squeezed in a lemon squeezer previously heated by being dipped in hot water.  As it drips the juice should be received into a hot wine glass; it should be seasoned to the taste with salt and a little cayenne pepper, and taken while hot.

Cold Beef Juice.—­Cover one pound of finely chopped lean beef with eight ounces of cold water and allow it to stand for eight or ten hours.  Squeeze out the juice by means of a muslin bag; season with salt or sherry wine and drink cold or slightly warmed.  It may be added to milk, care being taken that the milk be not too hot before the juice is added.

Raw Meat Juice.—­Add to finely minced rump steak cold water, in the proportion of one part of water to four parts of meat.  Stir well together and allow it to stand for half an hour.  Forcibly express the juice through muslin, twisting it to get the best results.

Beef Essence.—­Chop up very fine a pound of lean beef free from fat and skin; add a little salt, and put into an earthen jar with a lid; fasten up the edges with a thick paste, such as is used for roasting venison in, and place the jar in the oven for three or four hours.  Strain through a coarse sieve, and give the patient two or three tablespoonfuls at a time.

American Bouillon (American Broth).—­Place in a tin vessel that can be sealed hermetically alternate layers of finely minced meat and vegetables.  Seal it and keep it heated in a water bath (bainmaire) for six or seven hours and then express the broth.

Bottle Bouillon.—­Cut beef, free from fat, into squares.  Place these in a stoppered bottle, put the bottle in a basin of warm water, heat slowly, and boil for twenty minutes.  There will be about an ounce of yellowish or brownish fluid for each three-quarters of a pound of meat used.  The flavor is that of concentrated bouillon.

[658 Mothers’ remedies]

Methods of preparing raw beef.—­Meat given raw should always be perfectly fresh and very finely divided.  Scrape the meat with a sharp knife, which will separate the coarser fibers.  If the resulting mass is stringy pass through a fine sieve.  This may be seasoned with salt and pepper and served on toast, crackers or bread and butter.  It may be rolled into small balls and swallowed.  These may be flavored as desired.  They may also be slightly browned by rolling about rapidly in a hot saucepan, care being taken not to change any but the outside of the ball, and that but slightly.  Scraped beef may be served as a liquid or semi-solid food.  Mix it with an equal quantity of cold water until it is quite smooth.  Place in a double boiler and cook until thoroughly heated, stirring constantly.  Add a little salt and pepper and serve at once.  This may be made thicker by adding less water.