Hotch-Potch

Ingredients

• 1 lb. neck of mutton
• 1 pint chopped young carrots, turnips, and cauliflower
• 1 lettuce
• ½ pint green peas
• ½ pint broad beans
• 2 onions (previously parboiled)
• 2 quarts water
• 1 teaspoonful salt
• ½ teaspoonful pepper
• 2 teaspoonfuls sugar

Method

1. 1

   Put the meat and the salt on with cold water.

2. 2

   When it comes to the boil skim it carefully.

3. 3

   Let the cauliflower and lettuce lie in salt and water for half an hour; break the cauliflower up into little sprigs, and chop the lettuce; shell the peas; shell and skin the beans; pare the turnips, scrape the carrots; chop them small with the onions; put all the vegetables, except one-half pint of peas, into the boiling liquor; boil slowly three or four hours, according to the age of the vegetables.

4. 4

   When the soup is half made, add the rest of the peas and the sugar.

5. 5

   When ready, remove the mutton and serve.

6. 6

   Serve the mutton separately.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 23. The excerpt below is the record exactly as published.

% teaspoonful pepper. Divide the tail into joints; remove the fat from it; brown the pieces with the dripping in a stewpan , pour off the dripping; add the water, flavouring and brown- ing. Bring slowly to the boil, skim carefully, then simmer from four to five hours, till the meat is tender. Break the flour with cold water. An hour before the tail is ready, draw the pan aside, cool a little, and stir 54 SOUPS. in the flour. Then finish the cooking, stirring occa- sionally, as the flour is apt to stick to the pan. Serve the soup with the pieces in it, or serve the soup and the pieces separately. Kidney Soup. — Required: an ox kidney or 2 sheep’s kidneys; 2 small turnips or 1 large; 2 small carrots or 1 large ; 1 small onion ; 2 tablespoonfuls of flour ; 1 oz. dripping ; 2 quarts hot water ; 1 table- spoonful ketchup ; x teaspoonful colouring ; 1 tea- spoonful vinegar ; ]/2 teaspoonful salt; ]/ teaspoonful pepper. Wash and pare the vegetables; prepare the onion by steeping it for halt an hour in a basin of hot water; pour this water away, and chop the onion. Cut the turnips and carrots into very small square pieces; cut the kidney into very small pieces, sprinkle them with a tablespoonful of flour, and mix well together. Melt the dripping in a saucepan, add the kidney, and stir for a few minutes ; then add the vegetables, salt, pepper, hot water, vinegar, ketchup, and colouring, lioil slowly for three hours, removing the scum when it rises. Mix half a teacupful of cold water gradually into a tablespoonful of flour, stirring it till smooth, and add to the soup. Boil for ten minutes, and serve. Hotch-Potch. — Required: 1 lb. neck of mutton; 1 pint chopped young carrots, turnips, and cauliflower; A lettuce ; y pint green peas ; ^ pint broad beans ; 2 onions (previously parboiled) ; 2 quarts water ; 1 teaspoonful salt ; y> teaspoonful pepper ; 2 teaspoon- fuls suga

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