Hotch-potch

Ingredients

• A neck of mutton
• six lamb chops
• two quarts of cold water
• six young carrots
• four young turnips
• one head of lettuce
• one table-spoonful of parsley
• one pint of green pease
• one young cauliflower
• one half table-spoonful of salt
• one small tea-spoonful of pepper

Method

1. 1

   Wash neck of mutton in cold water, place in saucepan with cold water, bring to boil, skim, add salt, and boil for 2 hours.

2. 2

   Strain, cut lamb chops in two, add to broth with quartered turnips and sliced carrots, boil for 45 minutes.

3. 3

   Add chopped lettuce and parsley, green peas, cauliflower, pepper, and grated carrot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 16. The excerpt below is the record exactly as published.

Hotch-potch. — The necessaries and measures for this soup are : — A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young turnips, one head of lettuce, one table-spoonful of parsley, one pint of green pease, one young cauliflower, one half table-spoonful of salt, one small tea-spoonful of pepper

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