ze 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 flavore