Put the meat and cold water into a saucepan with the
pearl-barley, and let it boil. Skim thoroughly and add the
salt. Allow it to boil gently for an hour, skimming occasion-
ally. Then add one carrot grated, half a turnip cut in
squares, the leeks shred, a few pieces of carrot and turnip,
and the cabbage chopped, parboiled, and drained. When
cabbage cannot be procured, the same quantity of greens
should be used. Boil for an hour after the vegetables are
put in. If necessary, a small quantity of hot water should
be added to compensate for the loss in boiling. The broth is
now ready. Season, and serve in a tureen. The meat should
be served in a separate dish, garnished with the uncut pieces
of turnip and carrot, and a little of the broth as gravy.
HOTCH POTCH.
3 lb. lamb.
2 pints green peas.
1 lettuce.
6 spring onions.
1 pint beans.
5 young carrots.
3 young turnips.
1 small cauliflower.
Parsley.
2 quarts water.
This dish can only be obtained in perfection when green
peas are in season. Trim the joint from all superfluous fat,
and put it into a clean saucepan with the boiling water, two
or three carrots cut into squares, and two grated, the turnips
cut in squares, the cauliflower and a lettuce cut small, the
onions shred, the parsley chopped, and about a pint of peas
shelled and a pint of beans shelled and skinned. Boil for an
hour and a half, then take out the meat, and after cutting it
in chops, lay it aside. Add another pint of young peas,
season with pepper and salt ; when these peas are cooked, put
in the chops. Heat for a few minutes, and serve the whole
in a tureen.
COCKIE-LEEKIE.
1 fowl. I 18 leeks.
2 quarts stock or water✪ Cockie-Leekie. I Pepper and salt.
Prepare the leeks by removing the root and green parts,
cut them in slices, and cover with boiling water for five
minutes. Drain, and put the leeks with a large fowl trussed
as if for boiling into a saucepan with the stock, pepper, and
SHEEP’S HEAD — SHEEP’S-HEAD PlE.
50
salt. Cook very slowly for about two hours. Cut the fowl
in pieces, and place it in the tureen ; pour over them the
soup, which should be quite thick with leeks.
SHEEP’S HEAD.
1 sheep’s head and
trotters.
Pepper and salt.
2 carrots.
1 turnip.
1 pint parsley sauce.
After the head has been singed, soak it for some time in
warm water, and then scrape it until it is perfectly clean.
Then split the head and remove the brains. Take out the
eyes, and scrape and clean the nostrils; after which wash the
head again, and let it lie in warm water and salt for a short
time. It is usual to procure the trotters with the head, and
to subject them to similar treatment. The head and trotters
being clean, put them, Avith sufficient water to cover them,
into a saucepan, and let them boil till the skin is soft and
tender, which may be in about three hours. Boil the brains
in salt, vinegar, and water for ten minutes ; drain and chop
them. Place the two halves of the head flat upon a dish,
cover with parsley sauce — garnish with the brains on the
head — and the trotters, carrot, and turnip round it.
Page 32 · 3 recipe records on this page
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put the meat and cold water into a saucepan with the pearl-barley, and let it boil. Skim thoroughly and add the salt. Allow it to boil gently for an hour, skimming occasionally. Then add one carrot grated, half a turnip cut in squares, the leeks shred, a few pieces of carrot and turnip, and the cabbage chopped, parboiled, and drained. When cabbage cannot be procured, the same quantity of greens should be used. Boil for an hour after the vegetables are put in. If necessary, a small quantity of hot water should be added to compensate for the loss in boiling. The broth is now ready. Season, and serve in a tureen. The meat should be served in a separate dish, garnished with the uncut pieces of turnip and carrot, and a little of the broth as gravy.
HOTCH POTCH.
3 lb. lamb.
2 pints green peas. 1 lettuce.
6 spring onions.
1 pint beans.
5 young carrots.
3 young turnips.
1 small cauliflower. Parsley.
2 quarts water.
This dish can only be obtained in perfection when green peas are in season. Trim the joint from all superfluous fat, and put it into a clean saucepan with the boiling water, two or three carrots cut into squares, and two grated, the turnips cut in squares, the cauliflower and a lettuce cut small, the onions shred, the parsley chopped, and about a pint of peas shelled and a pint of beans shelled and skinned. Boil for an hour and a half, then take out the meat, and after cutting it in chops, lay it aside. Add another pint of young peas, season with pepper and salt ; when these peas are cooked, put in the chops. Heat for a few minutes, and serve the whole in a tureen.
COCKIE-LEEKIE.
1 fowl. I 18 leeks.
2 quarts stock or water. I Pepper and salt.
Prepare the leeks by removing the root and green parts, cut them in slices, and cover with boiling water for five minutes. Drain, and put the leeks with a large fowl trussed as if for boiling into a saucepan with the stock, pepper, and
SHEEP’S HEAD — SHEEP’S-HEAD PlE.
salt. Cook very slowly for about two hours. Cut the fowl in pieces, and place it in the tureen ; pour over them the soup, which should be quite thick with leeks.
SHEEP’S HEAD.
1 sheep’s head and trotters.
Pepper and salt.
2 carrots.
1 turnip.
1 pint parsley sauce.
After the head has been singed, soak it for some time in warm water, and then scrape it until it is perfectly clean. Then split the head and remove the brains. Take out the eyes, and scrape and clean the nostrils; after which wash the head again, and let it lie in warm water and salt for a short time. It is usual to procure the trotters with the head, and to subject them to similar treatment. The head and trotters being clean, put them, Avith sufficient water to cover them, into a saucepan, and let them boil till the skin is soft and tender, which may be in about three hours. Boil the brains in salt, vinegar, and water for ten minutes ; drain and chop them. Place the two halves of the head flat upon a dish, cover with parsley sauce — garnish with the brains on the head — and the trotters, carrot, and turnip round it.
Records on this page
Sheep's HeadCockie-LeekieHotch Potch