Hotch Potch

Ingredients

• Three pounds of Neck of Mutton (scrag end)
• Three quarts of cold Water
• Of Carrots, Turnips, and Cauliflower, one pint
• One Lettuce
• Three-quarters of a pint of Green Teas
• Half pint of Broad Beans
• Two Onions or Leeks
• One teaspoonful of Salt
• Half a teaspoonful of Pepper
• Two teaspoonfuls of Sugar
• One teaspoonful of chopped Parsley

Method

1. 1

   Cut up the meat into small pieces, and put it on in cold water with the salt; let it come to the boil, and well skim it.

2. 2

   Scrape the carrots and cut them up; peel the turnips and cut them up.

3. 3

   Break up the cauliflower into little sprigs, and shred the lettuce; shell the peas, shell the beans, and chop up the onions.

4. 4

   Put all these vegetables when prepared in with the meat; add the pepper.

5. 5

   Let this boil slowly for three or four hours, according to the age of the vegetables.

6. 6

   Just before serving, stir in the sugar, and last of all the chopped parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 29. The excerpt below is the record exactly as published.

Hotch Potch. Ingredients. Three pounds of Neck of Mutton (scrag end). Three quarts of cold Water. Of Carrots, Turnips, and Cauliflower, one pint. One Lettuce. Three-quarters of a pint of Green Teas. Half pint of Broad Beans. Two Onions or Leeks. One teaspoonful of Salt. Half a teaspoonful of Pepper. Two teaspoonfuls of Sugar. One teaspoonful of chopped Parsley

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