Beef Tea

Procure some lean rump of beef, remove every particle of fat, cut into small
pieces and place in a champagne bottle, cork and tie down tightly. Place the bottle
in a deep saucepan of cold water, reaching two-thirds of the way to the top of the
bottle, place the pan on a slow fire, and allow it to come slowly to a boil. After
boiling for fifteen minutes, take out the bottle, pour out the liquor, and use as
required.