Hotch-Potch

Ingredients

• a pint of full-grown peas
• four quarts of boiling water
• a liberal quantity of young turnips
• a liberal quantity of carrots
• one or two lettuces
• the tops of some cauliflowers
• a loin, or the best end of a leg of mutton
• salt
• pepper
• some onions cut small

Method

1. 1

   Cut the vegetables into dice and boil them gently in boiling water for two hours.

2. 2

   Add the mutton and seasonings, and let it boil for an hour and a half.

3. 3

   Finally, add the peas and boil for another half hour before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 75. The excerpt below is the record exactly as published.

Hotch-PotcK. This is a kind of Engiisli " Jacobin." Cut into dice a liberal quantity of young turnips and carrots, with one or two lettuces cut very small, the tops of some cauliflowers, and a pint of full-grown peas ; boil them gently in four cjuarts of boiling water for two hours; cut into neat chops a loin, or i^he best end of a leg of mutton, add them to the vegetables, with salt, j^epper, and some onions cut small ; let the whole boil an hour and a halt, then add three pints of green peas, and boil half an hour longer, Avhen it is ready to serve. 71. Ravioli Soup. Take tl.'' ^)reast of a roast foAvl, chopped and pounded with an ounce of Parmesan, a yolk of egg, a tablespoonful of the white, and a few boiled parsley leaves to colour it. Season with cayenne, a little salt, and a very small piece of garlic. Roll out a sheet of paste made of macaroni flour, 'out a line in thickness, and big enough to cut out Avith a nuted v.. ...or a dozen and a half round pieces as big as a native oyster-shell. On each piece place a little of your stuffing, not exactly in the middle, and fold the paste over it, so that the edges come together ; wet the edges and press them together ; and with the point of the knife make a small hole at the top. Blanch these in broth that is boiling; they will lie done in about eight nunutos ; after which take them carefully out, drain them on a napkin, and put them into two quarts of good brown broth, which keep for ten minutes on the stove. A plate of Parmesan is served with the soup. 72. Mxilligatawiiy Soup. Put into a stewpan about a quarter of a pound of butter, an onion, two apples, a few shallots, and two ounces of SOUPS. ]17 ham, all sliced ; fry them a little with an ounce of curry- powder, a teaspoonful of turmeric, a tablespoonful of Hour, to form a thickening, Avhich dilute with three pints of white broth ; take two small chickens, which cut up as for a fricassee, and put them into your stew-pan, stirring until it boils ; your soup must not be thick, oi it will not throw up the scum ; skim it carefully. As soon as the chickens are done, take them out and trim them ; put them into another stew-pan, to which transfer the soup, ru^ ^ ^ through a tammy. A plate of hot boiled rice is alwa}s sent up Avith this soup. 73. White Mulligatawny Soup. Mix the above gradually with a liquor formed o± six yolks of eggs, half a pint of cream, and the same quantity of almond milk, Avith a lump of butter the size of a walnut broken in small pieces. If to be kept hot, put it in the bain- marie or metal bath. 74. Another Mulligatawny Soup. Break and wash a knuckle of veal, and put it to boil in three quarts of water, with a quarter of an ounce of Jamaica pepper

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