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Hotch-potch
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost: 2s. Sufficient for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 727. The excerpt below is the record exactly as published.
Hotch-potch. — Take two pounds of the Taottom part of the breast of beef. Cut it into pieces about two inches square, and put them into a stewpan, with a few scraps of fat beef or veal, five pints of water, and half a pint of beer. Let these boil up, then add two large carrots, sliced, two onions, two sticks of celery, two turnips, and some pieces of cauliflower. Cover the saucepan closely, and simmer gently for three hours. Melt two ounces of butter in a saucepan. Mix a table-spoonful of flour
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