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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 the meat into a saucepan, and pour the water cold on it. Infuse this by the side of the fire for half an hour, then boil, add a little salt, and remove the scum. Simmer gently for another half hour, and let it settle, then strain, keeping back the sediment. If to be rewarmed set the basin in boiling water. Probable cost of mutton, 1s. per pound.