BEEF TEA

Beef tea dates back to 1760 in Dublin . Remove the fat and finely chop 1/2 kg of gravy beef . Place the choped beef in the top of a double sauceapan and cover with cold wtaer and 1 tsp of salt . Fill the bottom of the double saucepan with water and cook for 3 hours , adding water to the boiler as it evaporates . When ready strain and remove all traces of grease . Serve hot with Melba toast .