Hotch-Potch

Ingredients

• four pounds of the neck and back ribs of mutton or lamb
• four or five quarts of well-salted water
• the white of three large leeks
• one large onion
• a large carrot
• half a turnip
• half a dozen small young white turnips
• the same quantity of young carrots
• two pints of shelled green peas
• a third of the quantity of shelled and skinned broad beans
• a good handful of French beans
• pepper and salt to taste

Method

1. 1

   Boil mutton in salted water, skim, and add leeks, onion, carrot, and turnip.

2. 2

   After an hour, add small turnips, carrots, peas, beans, and seasoning.

3. 3

   Serve with parsley on top.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 212. The excerpt below is the record exactly as published.

HOTCH-POTCH. Cut four pounds of the neck and back ribs of mutton or lamb (the latter for preference) into pieces, and put on to boil in four or five quarts of well-salted water. Be careful to skim as it comes through the boil, adding a cupful of cold water at two different times to accelerate the rising of the scum. Boil slowly for an hour, remove the back ribs, and cut into pieces about an inch square, and lay to the one side. Add the white of three large leeks, one large onion chopped small, a large carrot and half a turnip sliced, and boil for another hour, being careful to skim as occasion requires. Remove the carrot and turnip ; add half a dozen small young white turnips, the same quantity of young carrots (both cut in small dice), a cauliflower broken into small branches, two pints of shelled green peas, a third of the quantity of shelled and skinned broad beans, a good handful of French beans cut into inch lengths, and pepper and salt to taste

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