Cut three chops from the best part of a neck of mutton, and remove
the fat and skin. Beat the meat on both sides and slice it thin.
Put into a small sauce-pan with a pint of water, a little salt,
and some crust of bread cut into pieces. You may add a little
parsley, and a small onion sliced thin. Cover the sauce-pan, and
set it over the fire. Boil it fast, skim it, and in half an hour
it should be ready for use.