_Beef Juice by the Cold Process._--One pound of finely chopped round
steak, six ounces of cold water, a pinch of salt; place in a covered
jar and stand on ice or in a cold place, five or six hours or
overnight. It is well to shake occasionally. This is now strained and
all the juice squeezed out by placing the meat in coarse muslin and
twisting it very hard. It is then seasoned and fed like the above.

Beef juice so made is not quite as palatable as that prepared from
broiled steak, but it is even more nutritious, and is more economical,
as fully twice as much juice, can be obtained from a given quantity of
meat. Beef juice prepared in either of these ways is greatly to be
preferred to the beef extracts sold.

_Mutton Broth._--One pound of finely chopped lean mutton, including
some of the bone, one pint cold water, pinch of salt. Cook for three
hours over a slow fire down to half a pint, adding water if necessary;
strain through muslin, and when cold carefully remove the fat, adding
more salt if required. It may be fed warm, or cold in the form of a
jelly.

A very nutritious and delicious broth is made by thickening this with
cornstarch or arrowroot, cooking for ten minutes and then adding three
ounces of milk, or one ounce and a half of thin cream, to a half pint
of broth.

_Chicken, Veal, and Beef Broths._--These are made and used in
precisely the same manner as mutton broth.

_Meat Pulp._--A rare piece of round or sirloin steak, the outer part