From: The Thorough Good Cook

Soups: 4. Mutton Tea

Take two pounds of the lean part of a leg or loin of mutton, without fat or skin; put this into a stew-pan and cover it with water, and proceed in the same way as directed in No. 3. Those persons who have not the convenience of stew-pans may put the meat into an earthen pot, cover it up quite close, and set it in a saucepan, with water boiling round it.

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