Mutton Tea (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 2
Keep back the sediment.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 983. The excerpt below is the record exactly as published.
Mutton Tea (Invalid Cookery).— To a pound and a half of lean juicy mutton, cut into small dice and without bone, allow one pint of water ; put it into a saucepan, and pour the water cold on it. Infuse this by the side of the flre for half an hour, then boil, add a little salt
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