nutes, until it produces a thin gravy; then add the water,
and let it simmer gently from 1/2 to 3/4 hour, skimming off every
particle of fat. When done, strain it through a sieve, and put it by in
a cool place until required. The same, if wanted quite plain, is done by
merely omitting the vegetables, salt, and clove; the butter cannot be
objectionable, as it is taken out in skimming.

_Time_.--1/2 to 3/4 hour. _Average cost_, 8d. per pint.
_Sufficient_.--Allow 1 lb. of beef to make 1 pint of good beef tea.

_Note_.--The meat loft from beef tea may be boiled a little longer, and
pounded, with spices, &c., for potting. It makes a very nice breakfast
dish.

DR. CHRISTISON says that "every one will be struck with the
readiness with which certain classes of patients will often take
diluted meat juice, or beef tea repeatedly, when they refuse all
other kinds of food." This is particularly remarkable in case of
gastric fever, in which, he says, little or nothing else besides
beef tea, or diluted meat juice, has been taken for weeks, or
even months; and yet a pint of beef tea contains scarcely 1/4
oz. of anything but water. The result is so striking, that he
asks, "What is its mode of action? Not simple nutriment; 1/4 oz.
of the most nutritive material cannot nearly replace the daily
wear and tear of the tissue in any circumstances." Possibly, he
says, it belongs to a new denomination of remedies.

BAKED BEEF TEA.

1860. INGREDIENTS.--1 lb. of fleshy beef, 1-1/2 pint of water, 1/4
saltspoonful of salt.

_Mode_.--Cut the beef into small square pieces, after trimming off all
the fat, and put it into a baking-jar, with the above proportion of
water and salt; cover the jar well, place it in a warm, but not hot
oven, and bake for 3 or 4 hours. When the oven is very fierce in the
daytime, it is a good plan to put the jar in at night, and let it remain
till the next morning, when the tea will be done. It should be strained,
and put by in a cool place until wanted. It may also be flavoured with
an onion, a clove, and a few sweet herbs, &c., when the stomach is
sufficiently strong to take those.

_Time_.--3 or 4 hours, or to be left in the oven all night.

_Average cost_, 6d. per pint.

_Sufficient_.--Allow 1 lb. of meat for 1 pint of good beef tea.

BAKED OR STEWED CALF'S FOOT.

1861. INGREDIENTS.--1 calf's foot, 1 pint of milk, 1 pint of water, 1
blade of mace, the rind o