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 saucepan, and set it over the fire. Boil it fast, skim it, and in half an hour it should be ready for use.