Hotch Potch

Ingredients

• Neck, or breast, or two scrags of mutton
• 2 quarts water
• 1 quart old peas
• 1 pint young peas
• 6 carrots
• 6 turnips
• 3 sticks celery
• 7 young onions

Method

1. 1

   Stew all ingredients for 8 hours, then remove bones and serve the best bits of meat.

2. 2

   The next day, pass remaining soup, meat, and vegetables through a tamis for Puree a la St.

3. 3

   Clair.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 41. The excerpt below is the record exactly as published.

Hotch Potch. (' Dainty Dishes,' by Lady H. St. Clair.) Neck, or breast, or two scrags of mutton, cut in small pieces, and the fat removed ; 2 quarts water ; I quart old peas ; I pint young peas, added later ; I SOUPE MAIGRE. 95 6 carrots n 6 turnips ' 3 sticks celery i cut into dice, 7 young onions

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