Beef Scotch Hot Pot

Ingredients

• two pounds of scrag of mutton
• one and a half pints of water
• a carrot
• an onion
• a turnip
• a teaspoon of salt
• a scant one-half ounce of pepper
• half a can of fine marrow peas
• a dessert-spoon of flour

Method

1. 1

   Put the mutton on the fire to stew in water and cook gently for an hour and a half.

2. 2

   Cut up the carrot, onion, and turnip, and add them to the meat with salt and pepper.

3. 3

   Mix the liquor of the peas with flour to thicken and add to the pot.

4. 4

   Half an hour before serving, add the other half of the peas.

5. 5

   Skim off the fat and boil down the gravy if too plentiful.

6. 6

   Serve the mutton in the center of a dish with peas and vegetables around it.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 98. The excerpt below is the record exactly as published.

two pounds of scrag of mutton — the scrag is best because it is lean and carries the sweetness of the bone with its cooking, but any other lean part may be used. Put it on the fire to stew in one and a half pints of water and cook gently as directed f or Irish stew for an hour and a half. Then cut up small a carrot, onion, and tumip, and add them to the meat with a teaspoon of salt and a scant one-half ounce of pepper. Add also half a can oi fine marrowf at peas, mixing with the liquor of the peas a dessert- spoon of flou

Cook this with the app: pantry check, scaling, and the assistant.