(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.
Page 129 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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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.