Hotch-Potch

Ingredients

• 31b. of neck of mutton
• 3qts. of water
• Half-a-dozen young turnips
• two carrots
• 2 breakfast-cupfuls of young and tender broad beans
• 2 breakfast-cupfuls of young green peas

Method

1. 1

   Boil mutton in water for half an hour, skim, and add turnips, carrots, beans, and peas.

2. 2

   Simmer for five hours, adding more peas before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 127. The excerpt below is the record exactly as published.

Hotch-potch is found in misch-masch. The great secret of the real Scotch Hotch-potch is a superabundance of peas boiled to a mash, and the absence of barley ; but these points appear to have been overlooked or ignored. The first receipt is taken from Mrs. Dalgairn’s Cookery Book, and was endorsed by Sir Walter Scott : (1) Cut in dice a good quantity of young turnips and carrots, and boil them gently, with one or two lettuces cut small, the tops of some cauliflower, and 1 pint of full-grown peas, in 4qts. of boiling water for two hours. Cut in neat chops the loin or the best end of a neck of mutton, add them to the vegetables with salt, pepper, and some onions cut small, and let them boil for an-hour-and-a-half. Lastly, add 3 pints of green peas, and boil for half-an-hour longer, when it will be ready to serve. (2) Chop an ox-tail in pieces, and put it in a pan of water to steep for a few hours. Blanch, drain, refresh, and put it back again into the saucepan without the water, and add a few sweet herbs, a knuckle of veal, a ham-bone, a few chicken Hotch-potch, or Hotch-pot — continued. giblets, a little dripping, and one chopped onion. Put the pan over a moderate fire, and cook the contents to a light brown ; add lgall. of light broth, boil up, skim well, remove it to the side of the fire, and drop in a piece of blanched streaky bacon, two leeks and carrots, a root of celery, and a turnip. Let it remain for an-hour-and-a-half. then add three or four blanched lettuces and the heart of a cabbage, tied round with string so as to be easily removed when done. Continue to boil this until the meat is quite tender, then take it out with the bacon and vegetables, and cut them all up into small pieces ; strain the broth, skim off the fat, and pour it into a tureen. Add the meat and vegetables and a few slices of toasted bread. (3) This soup can only be prepared in the summer when there are fresh vegetables. Remove the bone from 31b. of beef and also half a leg of mutton, cut them up, and put them in a stockpot with 5qts. of water and a little salt. Place Ihe pot on the fire, boil, remove it to the side, and let it remain for an-hour-and-a-half. Skim frequently, and add any or all the fresh vegetables that are in season, such as onions, leeks, carrots, turnips, cabbages, green peas, &c., all cut up small. Put vegetables such as asparagus and peas in last, after the others have boiled a little, as they do not require so much cooking. When done, pour the soup into a tureen, and serve. It does not require any thickening. (4) Peel and put into a saucepan with lgall. of boiling water six or eight young carrots and three turnips ; boil them until soft. Cut about eight carrots and four turnips into small squares, and put them in with the others while boiling. Afterwards add 41b. of neck of mutton cut into convenient- sized pieces, four peeled onions, and f peck of green freshly- shelled peas. Boil the whole until soft, adding before they are quite done a few young lettuces cut into small pieces. Season to taste with salt and pepper, and serve very hot. (5) Put 21b. or 31b. of ribs of lamb cut up into steaks in a stockpot with some water, add the grated outer rind of two or three young carrots in slices, and cut up also some onions, parsley, lettuce, and turnip, so that there shall be lqt. of them altogether, also 1 pint of green peas and cauliflower - sprigs. Boil well, skimming frequently, and when they are nearly done add another pint of the peas and cauliflower-sprigs, and season with salt and peppe". When the soup is thick, pour the whole into a tureen, and serve. (6) Put some carrots, turnips, and heads of celery, cut. up into cork-shaped pieces and blanched, into a saucepan with clear brown broth, and boil for an hour or so. Have a few boiled mutton chops ready, plung-e them in with thin slices of crust of bread cut into rounds, boil up once more, and serve. Ox-tails or cheek may be used, but care must be taken if cheeks are selected to have them boiled in water and strained, or the soup will have a taste like tripe. (7) Trim off all the fat from 31b. of neck of mutton, put the meat in a saucepan with 3qts. of water, and boil gently for half-an-hour. Skim well, season to taste with salt, and put in the following vegetables: Half-a-dozen young turnips and two carrots, all peeled and cut into small squares, 2 break- fast-cupfuls of young and tender broad beans with their husks taken off, and 2 breakfast-cupfuls of young green peas

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