Beef Tea

1. 500 g (1/2 lb) gravy beef or rump steak.                                2. 300 ml (1/2 pint) water.
                                                                                                3. A pinch of salt.


    Wipe the meat thoroughly, removing all the fat. Scrape and place the pulp in a jam jar with the water and salt. Stand covered for 1/2 hour to draw out the juices, pressing from time to time; then cover with greased paper, put the jar in a pan of cold water, bring to the boil and simmer slowly from 2 to 3 hours. Strain and serve hot and free from grease.