No. 563.)

Cut a pound of lean gravy meat into thin slices; put it into a quart and
half a pint of cold water; set it over a very gentle fire, where it will
become gradually warm; when the scum rises, let it continue simmering
gently for about an hour; then strain it through a fine sieve or a
napkin; let it stand ten minutes to settle, and then pour off the clear
tea.

N.B. An onion, and a few grains of black pepper, are sometimes added.

If the meat is boiled till it is thoroughly tender, you may mince it and
pound it as directed in No. 503, and make potted beef.

To make half a pint of beef tea in five minutes for three halfpence, see
No. 252.

_Mutton Broth for the Sick._--(No. 564.)

Have a pound and a half of a neck or loin of mutton; take off the skin
and the fat, and put it into a saucepan; cover it with cold water, (it
will take about a quart to a pound of meat,) let it simmer very gently,
and skim it well; cover it up, and set it over a moderate fire, where it
may stand gently stewing for about an hour; then strain it off. It
should be allowed to become cold, when all the greasy particles will
float on the surface, and becoming hard, can be easily taken off, and
the settlings will remain at the bottom.

See also Nos. 490 and 252.

N.B. We direct the meat to be done no more than just sufficiently to be
eaten; so a sick man may have plenty of good broth for nothing; as by
this manner of producing it, the meat furnishes also a good family meal.

_Obs._--This is an inoffensive nourishment for sick persons, and the
only mutton broth that should be given to convalescents, whose
constitutions require replenishing with restorative aliment of easy
digestion. The common way of making it with roots, onions, sweet herbs,
&c. &c. is too strong for weak stomachs. Plain broth will agree with a
delicate stomach, when the least addition of other ingredients would
immediately offend it.

For the various ways of flavouring broth, see No. 527.

Few know how much good may be done by such broth, taken in sufficient
quantity at the beginning and decline of bowel complaints and fevers;
half a pint taken at a time. See the last two pages of the 7th chapter
of the Rudiments of Cookery.

_Barley Water._[350-*]--(No. 565.)

Take a couple of ounces of pearl barley, wash it clean with cold water,
put it into half a pint of boiling water, and let it boil for five
minutes; pour off this water, and add to it two quarts of b