(7) Trim off all the fat from 31b. of neck of mutton, put the meat in a saucepan with 3qts. of water, and boil gently for half-an-hour. Skim well, season to taste with salt, and put in the following vegetables: Half-a-dozen young turnips and two carrots, all peeled and cut into small squares, 2 break- fast-cupfuls of young and tender broad beans with their husks taken off, and 2 breakfast-cupfuls of young green peas✪ Hotch-Potch. Keep the saucepan at the side of the lire, and let the contents simmer gently for five hours ; then put in 2 more breakfast- cupfuls of green peas, and boil for a-quarter-of-an-hour longer. Serve the Hotch-Potch very hot. (8) Take a neck of mutton, cut off the scrag, put it in a saucepan over the fire with lqt. of water and 41b. of green split peas, and boil for two hours. Strain through a hair sieve, put it back in the pan, set it over the fire with the rest of the neck cut into chops and all the fat cut off, also with a couple of carrots scraped, washed, and sliced, a couple of turnips peeled and washed, a couple of small onions peeled, a head of lettuce, 1 table-spoonful of sugar, salt to taste, and if in season 4 pint of fresh green peas ; if they are not, take another Ijlb. of dried green peas, simmer them in soft water till tender, and add them to the Hotch-Potch at least half- an-hour before it is done. (9) Peel and wash five turnips, wash and scrape five carrots, and cut four of each into slices. Take the best end of a neck of mutton, and cut it into cutlets. Put lgall. of water in a saucepan over the fire with the whole turnip, the whole For details respecting Culinary Processes , Utensils , Sauces , etc. , referred to , see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 773 Hotch-potch, or Hotch-pot — continued. carrot, half the sliced turnips and carrots, and lib. of dried green peas✪ Pea Soup which have been steeping in water the whole of the previous night. Let these vegetables boil together for two hours ; take out the whole turnip and carrot, mash them, and put them back again into the saucepan, adding the mutton cutlets, the remainder of the sliced carrots and turnips, and a seasoning of pepper and salt. Let it boil gently for three-quarters-of-an-hour. Half-an-bour before serving, add an onion and a head of celery, both cut up small. (10) Put into 3qts. of boiling water 21b. of leg of beef, lib. of old peas that have been stewed tender, twelve medium- sized carrots scraped, washed, and cut small, and four onions peeled and sliced ; let this boil for an-hour-and-a-half, then add another lib. of old peas boiled tender and 21b. of mutton chops ; beans and turnips may also be added, but if the Hotch-potch✪ Hotch-potch be kept till the day after it is cooked (and some people consider it best), the turnips are apt to turn sour. After the second |lb. of peas and the mutton chops are added, the Hotch-potch should boil for another hour-and-a-half. When done it should be as thick as porridge. Serve the mutton chops in it, but take out the beef. HOT-CLOSETS. — Every kitchen should he furnished with one or more of these. The style generally in use in private kitchens is one that answers the purpose also Fig. 963. Hot-closet.

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(7) Trim off all the fat from 31b. of neck of mutton, put the meat in a saucepan with 3qts. of water, and boil gently for half-an-hour. Skim well, season to taste with salt, and put in the following vegetables: Half-a-dozen young turnips and two carrots, all peeled and cut into small squares, 2 break- fast-cupfuls of young and tender broad beans with their husks taken off, and 2 breakfast-cupfuls of young green peas. Keep the saucepan at the side of the lire, and let the contents simmer gently for five hours ; then put in 2 more breakfast- cupfuls of green peas, and boil for a-quarter-of-an-hour longer. Serve the Hotch-Potch very hot. (8) Take a neck of mutton, cut off the scrag, put it in a saucepan over the fire with lqt. of water and 41b. of green split peas, and boil for two hours. Strain through a hair sieve, put it back in the pan, set it over the fire with the rest of the neck cut into chops and all the fat cut off, also with a couple of carrots scraped, washed, and sliced, a couple of turnips peeled and washed, a couple of small onions peeled, a head of lettuce, 1 table-spoonful of sugar, salt to taste, and if in season 4 pint of fresh green peas ; if they are not, take another Ijlb. of dried green peas, simmer them in soft water till tender, and add them to the Hotch-Potch at least half- an-hour before it is done. (9) Peel and wash five turnips, wash and scrape five carrots, and cut four of each into slices. Take the best end of a neck of mutton, and cut it into cutlets. Put lgall. of water in a saucepan over the fire with the whole turnip, the whole For details respecting Culinary Processes , Utensils , Sauces , etc. , referred to , see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 773 Hotch-potch, or Hotch-pot — continued. carrot, half the sliced turnips and carrots, and lib. of dried green peas which have been steeping in water the whole of the previous night. Let these vegetables boil together for two hours ; take out the whole turnip and carrot, mash them, and put them back again into the saucepan, adding the mutton cutlets, the remainder of the sliced carrots and turnips, and a seasoning of pepper and salt. Let it boil gently for three-quarters-of-an-hour. Half-an-bour before serving, add an onion and a head of celery, both cut up small. (10) Put into 3qts. of boiling water 21b. of leg of beef, lib. of old peas that have been stewed tender, twelve medium- sized carrots scraped, washed, and cut small, and four onions peeled and sliced ; let this boil for an-hour-and-a-half, then add another lib. of old peas boiled tender and 21b. of mutton chops ; beans and turnips may also be added, but if the Hotch-potch be kept till the day after it is cooked (and some people consider it best), the turnips are apt to turn sour. After the second |lb. of peas and the mutton chops are added, the Hotch-potch should boil for another hour-and-a-half. When done it should be as thick as porridge. Serve the mutton chops in it, but take out the beef. HOT-CLOSETS. — Every kitchen should he furnished with one or more of these. The style generally in use in private kitchens is one that answers the purpose also Fig. 963. Hot-closet.

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