Hotch Potch

Ingredients

• 6 carrots sliced
• 6 turnips cut in dice
• 7 young or 3 old onions
• 3 heads of celery
• a quart of oldish peas shelled
• a pound of mutton cutlets from the best end of the neck
• a pint of young peas

Method

1. 1

   Simmer all vegetables for eight hours over a slow fire.

2. 2

   One hour before serving, add mutton cutlets.

3. 3

   Half an hour before serving, add young peas.

4. 4

   Remove bones before serving.

5. 5

   Leftover can be passed through tamis-cloth and served as thick soup.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 28. The excerpt below is the record exactly as published.

6 carrots sliced, 6 turnips cut in dice, 7 young or 3 old onions, 3 heads of celery, a cauliflower cut into shreds, and a quart of oldish peas shelled. Now let all simmer for eight hours over a very slow fire. You cannot cook Hotch Potch too slowly, for it requires so much time to extract the juices and goodness of the meat. One hour before serving add a pound of mutton cutlets from the best end of the neck. You should have them ready cut and free from fat. Some people like the original pieces of mutton taken out when the cutlets are put in. Loin chops can be used if more convenient. Half an hour before serving add a pint of young peas

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