Hodge Podge

Ingredients

• 1 lb. lean beef, fresh or salt
• 1 carrot
• 4 a turnip
• 1 onion
• 3 tablespoonfuls cooked green peas
• 1 bay leaf
• 1 oz. dripping
• 1 oz. flour
• 1 pint water
• pepper, and, if necessary, salt
• pinch of cayenne

Method

1. 1

   Cut the beef into dice equal size, if it is salt, scald it, if fresh, fry it brown.

2. 2

   Scrape the carrot and wash them.

3. 3

   Chop the onion, cut the carrot and turnip into equal sized dice like the beef.

4. 4

   Put the dripping into a pan over the fire, and when a blue vapour is seen rising add the flour and stir until a nice brown.

5. 5

   Add the water and boil up, put in the meat and vegetables, the bay leaf, cayenne, and pepper and salt to taste.

6. 6

   Simmer gently forty-five minutes.

7. 7

   Remove the bay leaf, pile the meat and vegetables upon a dish, sprinkle over with chopped parsley, pour the gravy round, and serve.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 47. The excerpt below is the record exactly as published.

HODGE PODGE. 1 lb. lean beef, fresh or salt 1 carrot 4 a turnip 1 onion 3 tablespoonfuls cooked green peas 1 bay leaf Cut the beef into dice equal ii fry it brown. Scrape the carrot wash them. Chop the onion, cut pinch of cayenne 1 oz. dripping 1 oz. flour 1 pint water pepper, and, if necessary, salt

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