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 tablespoonf ul of parsley
• one pint of green peas
• one ypung cauliflower
• one half tablespoonful of salt
• one small teaspoonful of pepper

Method

1. 1

   Wash the neck of mutton in cold water, cover with two quarts of cold water, and bring to a boil.

2. 2

   Skim and add salt, boiling for two hours.

3. 3

   Strain, cut lamb chops in two, and add with quartered turnips and sliced carrots, boiling for 45 minutes.

4. 4

   Add chopped lettuce and parsley, peas, cauliflower florets, grated carrot, and pepper, boiling slowly for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 4. The excerpt below is the record exactly as published.

HOTCH-POTCH. j 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 for this soup are: A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young tur- nips, one head of lettuce, one tablespoonf ul of parsley, one pint of green peas, one ypung cauliflower, one half tablespoonful of salt, one small teaspoonful of pepper

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