Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
Ingredients.
— £ a Ib.
of lean mutton, £ a pint of water, £ of a teaspoonful of salt.
Method.
— Mutton tea is less generally employed than beef tea, but it is a useful means of varying the diet, and it is both light and easily digested.
For invalids it should be prepared as directed for Beef Tea for Invalids (No.
3161) ;
but a more savoury and palatable preparation for convalescents may be made by gently stewing the meat for 2 or 3 hours (see Beef Tea for Convalescents, No.
United Kingdom
