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.