MUTTON TEA
\mˈʌtən tˈiː], \mˈʌtən tˈiː], \m_ˈʌ_t_ə_n t_ˈiː]\
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Prepared from a pound of muttonm freed from the fat and cit into thin slices; and a pint and a half of boiling soft water poured over them, as in the case of beef tea; except that it requires to be boiled for half an hour after the maceration before it is strained through a sieve.
By Robley Dunglison