Hotch-Pot

Ingredients

• a pint of peas
• a quart of water
• the lean end of a loin of mutton
• a gallon of water
• seasoning of pepper
• seasoning of salt
• a head of celery (or lettuce)
• one onion, sliced

Method

1. 1

   Boil the peas until they pulp through a sieve.

2. 2

   Cut the mutton into small pieces, put it in a stewpan with water, carrots, and turnips, season with pepper and salt, and boil until tender.

3. 3

   Add pulped peas and celery or lettuce and onion, boil for 15 minutes and serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 52. The excerpt below is the record exactly as published.

Hotch-Potcll — Put a pint of peas into a stewpan with a quart of water, and boil them until they will pulp through a sieve; then take the lean end of a loin of mutton, cut into small pieces and put it into a stewpan with a gallon of water, the carrots and turnips cut into small pieces, and a seasoning of pepper and salt; boil it until all the vegetables are quite tender, put in the pulped peas and a head of celery (or let- tuce) and one onion, sliced

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