Cassell's dictionary of cookery

In the West Indies it is very commonly used lay the natives, but is made so hot with pepper, that it is known by the name of " pepper pot." \ Probable cost, 2s. for this quantity. Sufficient ! for six or seven persons. Hotch-potch, Mutton [sec Mutton | Hotch-potch) . 1 Hotch-potch, Ox-tail.— Divide an oxtail at the joints, rub it with salt, and soak it in lukewarm water foi- an hour or two. Put it into a stewiian with a scraped carrot, a small bunch of savoury herbs, a bay-leaf, two onions, one of them stuck with two cloves, a clove of garlic, six peppercorns, half a tea-spoonful of salt, and sufficient water to cover them. Simmer gently until the meat is tender, and leaves the bones easily. Thicken with flour and butter, and serve with sippets round the dish. In the season, a pint of green peas, stewed in the gravy a few minutes before serving, is an improvement. Time, two hours. Probable cost, ox-tail, from Is. to 2s. Sufficient for three or four persons. Hotch-potch, Scotch. — Take three quarts of good mutton broth. Put it into a deep stewpan, and let it boil ; then put with it a quart of young vegetables sliced, including equal quantities of carrots, turnips, onions, finely-shred lettuce, sprigs of cauliflower, and a little chopped parslej'. Add a pint of freshlyshelled green peas, and three pounds of mutton chops, cut either from the loin or the best end of the neck, and freed from all superfluous fat. If preferred, lamb may bo substituted for mutton : in either case the meat must be fresh and sweet, and the vegetables young. Boil until the meat and vegetables are tender, then add another pint of peas and a little pepper and siilt, and, when these are tender, serve in a deep dish. Time, three to four hours. Probable cost, 4s. Sufficient for ten or twelve persons. Hotch-potch, "Winter.— Put a pound of dried green peas into water to soak the night before it is intendedto make the hotch-potch. Take two pounds of the best end of the neck of mutton and two pounds of the shin or breast of beef. Cut the mutton into neat cutlets, free from all superfluous fat, and the beef into small square pieces. Set them aside until wanted. Put fomquarts of water into a stewpan with two sliced carrots, two sliced turnips, four onions, a teaspoonful of bruised celery-seed tied in muslin, the soaked peas, and a whole tumip and carrot. Boil for two hours. Take out the whole carrot and turnip, mash them to a pulp, and return them to the stew with the meat and a little pepper and s:ilt. Simmer gently an hour longer, and serve as hot as possible. Probable cost, 3s. 6d. Sufficient for ten or twelve persons. Hotch-potch, Winter (another way).— See German Broth or Winter Hotch-potch. Hot Cross Buns- — -With two pounds of flour mix half a pound of sugar, one pound of currants, half a tea-spoonful of salt, -and one tea-spoonful of spice. Make a hollow in the fl.nr, and pour in a wine-glassful of yeast and half a pint of warmed milk slightly coloured with saffron. Mix the surrounding flour with the milk and yeast to a thin batter ; throw a little dry flour over, and set the pan before the fire to rise. "WHien risen, add half a pound of melted butter and milk enough to make a soft dough. Cover over as before, and let it stand half an hour. Then make the dough into buns, and HOT ( 320 HOW