German Broth or Winter Hotchpotch

Ingredients

• a neck of mutton, weighing about three pounds
• one pound of dried green peas
• one pint and a half of carrots and turnips
• a halfpenny-worth of bruised celery-seed
• a dessert-spoonful of salt
• a teaspoonful of pepper
• one pound of mutton chops

Method

1. 1

   Boil mutton in water with soaked peas, carrots, turnips, and celery-seed for one and a half hours.

2. 2

   Add mutton chops, salt, and pepper, and boil for another half hour before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 590. The excerpt below is the record exactly as published.

rman Broth, or Winter Hptch- potch. — Boil a neck of mutton, weighing about three poimds, in as much water as will cover it, with one pound of dried green peas, which have been soaked in cold water for some hours, one pinit and a half of carrots and turnips cut into slices, and a halfpenny-worth of bruised celery-seed, tied in a piece of muslin. Boil gently for one hour and a half. Add one pound of mutton chops, cut from the best end of the neck, a dessert-spoonful of salt, and a tea- spoonful of peppe

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