BEEF-TEA, a preparation commonly made for persons whose energy of the stomach is reduced, either after recovery from diseases, or in consequence of complaints arising from indigestion. It has been a common practice, to treat valetudinarians, or patients, with viper-broths, bistead of beef-tea: the former, however, does not appear to possess any superior efficacy, though it certainly is more nauseous than the latter.
Beef-tea is usually made, by cutting one pound of the lean part of a buttock of beef into very thin slices, or shreds, and boiling it with nearly a quart of water: when it grows hot, the rising scum must be taken off, while it continues boiling for about twenty minutes. After it grows cold, this liquor is strained and decanted; in which state it resembles a light infusion of fine green tea: has a very grateful flavour, and is more stregthening than other broths. This recipe is similar to that given by the late Dr. Barry, in his classical "Treatise on the three different Digestions and Discharges of the Human Body," &c. 8vo. 6s. 1759. But, on considering the effect of heat on the volatile and spirituous parts of the animal fibre, when immersed in a fluid medium, we venture to suggest a more economical method of preparing beef-tea. Instead of boiling the meat, we would advise to reduce it to a pulp (provided it be perfectly clean and fresh) with a wooden pestle, in an iron or marble mortar, and then to express all its juice. After straining this liquor, a little spice may be added, and an equal, or larger proportion of boiling water. Thus, the whole essence of the meat will be preserved, part of which would be volatilized by cooking. Nor does it admit of a doubt, that such a liquor possesses greater bracing powers, than if prepared after the usual manner; and that half a pound of beef in this way, is nearly equal to one pound used according to the former method.
It is, however, a common error, that beef-tea, or any other broth, is more easily digested than solid food: on the contrary, all liquid nutriment of this nature, unless mixed with bread, nee, barley, or other vegetable aliment, requires much stronger efforts of the stomach to effect digestion. Hence we are induced to deprecate the custom of inundating, as it were, patients, after their recovery from chronic diseases, with soups, broths, and spoon-meat of every description.