Mince beef finely and put it into a tall casserole.
Cover with water and add salt.
Let it stand for an hour, stirring it now and again to release juices.
Put on the lid.
Place casserole in a saucepan of cold water.
The water should be about two thirds up the casserole, cover, and simmer for 2-3 hours.
Alternatively, place casserole in a pan of water in the oven, for the same length of time.
Strain the beef tea through a coarse strainer or sieve.
Too fine a strainer will keep back nourishing particles.
Remove any specks of fat with soft paper.
A little sherry or Madeira can turn this into an excellent clear soup.