A Baked Soup.
3 lbs. of lean mutton, boneless, and cut into strips, 1 carrot; 1 turnip; 1 onion—all cut into dice; 6 ripe tomatoes, sliced thin; 1 pint young green peas; 1 cup of green corn cut from the cob; bunch of sweet herbs, chopped; 2 quarts of cold water; pepper and salt; 1 tablespoonful of sugar; 2 tablespoonfuls of butter, cut into bits and rolled in flour.
Put all these into a stout stone jar early in the day. Fit on a tight top, putting a paste of flour and water over the crack between the mouth of the jar and the cover, and set within a dripping-pan of boiling water in the oven. Do nothing more to it until dinner-time, except to add more boiling water as that in the pan evaporates. When ready for the soup, pour into the tureen without straining.