Veal Tea

Take a pound of fresh veal cutlet, pare away all fat, cut the veal in small mince, and put it on to boil in a very clean stewpan with a pint of water, and a very small quantity of salt; allow the tea to boil gently for three-quarters of an hour, and then strain it through a sieve into a basin.

This broth is excellent for infants; a spoonful of arrowroot, sago, or tapioca added, and boiled gently for ten minutes, renders this food more substantial.

Veal tea and new milk, or asses' milk, in equal parts, proves beneficial to infants brought up by hand.