Hotch-Potch

Ingredients

• i£ lbs. shoulder of mutton
• sj quarts of water
• 4 spring onions
• i teacupful each of turnip
• carrot
• cauliflower
• i small lettuce
• i pint of green peas
• £ pint of broad beans
• Some parsley
• A teaspoonful of sugar
• salt and pepper

Method

1. 1

   Put the meat on in cold water, and when at boiling point skim carefully.

2. 2

   Chop the onions, cut the carrot and turnip in neat squares, break the cauliflower in small branches, and shell and skin the beans.

3. 3

   Add all to the soup with the lettuce chopped, half of the peas, and a teaspoonful of salt.

4. 4

   Boil for 1.5 hours and then add the rest of the peas, parsley finely chopped, and seasoning.

5. 5

   The meat may be served as a separate dish with parsley sauce, or cut in neat chops and served in the soup.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 5. The excerpt below is the record exactly as published.

HOTCH-POTCH. i£ lbs. shoulder of mutton, sj quarts of water. 4 spring onions. i teacupful each of turnip, carrot and cauliflower. i small lettuce. i pint of green peas. £ pint of broad beans. Some parsley. A teaspoonful of sugar, salt and pepper

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