BEEF SOUP OR TEA

Take one half pound of lean beef; cut in pieces as large as the end of your thumb ; put in cold water, one third of a pint ; let it soak over night. Cook the beef in two thirds of a pint of water gently for three hours ; pour off the tea ; dry the pieces of beef, and pound them in a mortar very fine ; then pour together the pounded beef, the soup, and the water in which the meat soaked during the night. The water and tea should be mixed while the tea is boUing. After the tea has boiled three hours, there should be as much water as when you began ; fill up with boil- ing water as it boils away.