Hotch-Potch

Ingredients

• A neck of mutton
• six lamb chops
• two quarts of cold water
• six young carrots
• four young tur- nips
• one head of lettuce
• one tablespoonful of parsley
• one pint of green peas
• one young cauliflower
• one half tablespoonful of salt
• one small teaspoonful of pepper

Method

1. 1

   Wash neck of mutton, place in saucepan with cold water, boil and skim.

2. 2

   Add salt, boil for two hours.

3. 3

   Strain, add lamb chops, turnips, and sliced carrots, boil for 45 minutes.

4. 4

   Add lettuce, parsley, peas, cauliflower, pepper, and grated carrot, boil slowly for 20 minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 4. The excerpt below is the record exactly as published.

one*half tablespoonful of salt, six drops of caramel, one carrot, one turnip, one-half head of celery and one onion, .. In preparing this soup the first thing to be done is the cutting of the meat from the bone, and the remov-* ing of the marrow^ Then the marrow and the butter must be heated together in a large saucepan, and when the smoke arises from them, the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity and allow the whole to come quickly to the boiling point, skimming carefully 6 SOUPS. meantime. The salt, pepper and cloves, should now be thrown in and the whole allowed to boil slowly, for four hours when the liquor should be strained and returned to the saucepan. The flour of rice should now be put into a bowl and made smooth with the Harvey's sauce and catsup, then added to the strained liquor in the saucepan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel which does not require to be cooked, but is used for the purpose of giving the soup the proper color. Oiblet Soup. — The quantities and ingredients re- quired are : Two sets of giblets, three quarts of stock, two ounces of butter, one gill of sherry, two ounces of flour, one tablespoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme, one grain of cayenne pepper, one-half a saltspoonf ul of salt and an equal quan- tity of pepper. The manner of making the soup is as follows : The giblets must be scalded and picked entirely clean of skin, and then cut into small pieces equal in size* When this is done, next melt the butter and brown the giblets to a pale brown in it. Then add to them the sherry and one gill of the stock, after which let it cook slowly until the liquor is reduced to one-half the quantity, when the remainder of the stock must be added, also the parsley, thyme and bay leaves, and let all cook slowly together until the giblets are tender, the time of which depends upon whether the giblets are of chicken or fowl. When the giblets are tender they should be removed ^nd the liquor strained, which is tabe thickened with a HOTCH-POTCH. f little flour, the flour first being made smooth with a little cold water,' and then the whole is to be boiled one hour, after which the giblets must be returned to the liquor, the lemon juice, cayenne, pepper and salt also added, and all permitted to boil for five minutes. When it is done it should be dished very hot Hotch-potch. — The necessaries and measures foi* this soup are: A neck of mutton, six lamb chops, tw(/ quarts of cold water, six young carrots, four young tur- hips, one head of lettuce, one tablespoonful of parsley^ one pint of green peas, one young cauliflower, one * half* tablespoonful of salt, one small teaspoonful of pepper. The neck of mutton must first be washed thoroughly^ in cold water. It then should be put into the saucepan and covered with two quarts of cold water

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