Hotch-Potch

Ingredients

• Two lb. of neck of mutton
• 6 young carrots
• 6 turnips
• 1 small cauliflower
• a cabbage or lettuce
• 1 pint of green peas
• half a pint of broad beans
• 2 small onions
• 1 teaspoonful of salt
• 1 teaspoonful of pepper

Method

1. 1

   Put the meat into a saucepan with 3 quarts of water and the salt, and let it come to the boil.

2. 2

   Wash and prepare the vegetables as follows: Shell the peas and beans, cut the carrots and turnips into dice, shred the cabbage or lettuce, blanch and chop the onions, break the cauliflower into sprigs.

3. 3

   Add all these to the liquor when boiling and boil all together for two hours.

4. 4

   If the vegetables are old, boil three hours.

5. 5

   Take out the meat and serve the soup in a tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 11. The excerpt below is the record exactly as published.

Hotch-Potch. Two lb. of neck of mutton, 6 young carrots, 6 turnips, 1 small cauliflower, \ a cabbage or lettuce, 1 pinit of green peas, \ pint of broad beans, 2 small onions, 1 teaspoonful of salt, \ teaspoonful of pepper.

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