Mutton Tea

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Ingredients 6 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

½ pound of lean mutton, ½ pint of water, ¼ teaspoonful of salt.
Select the juicy part of the neck, remove as much fat as possible, cut into tiny pieces, put into a saucepan with cold water and salt.
Simmer gently until the meat turns white and the tea or broth a rich red-brown.
Strain, remove all fat by passing a paper over the top.
If it is not possible to remove the fat in this way, cool the broth and remove the fat, then reheat.
To reheat place the dish holding the broth in a pan of hot water.
Do not allow broths or teas to boil.