Hotch Potch

Ingredients

• a quart of stock
• 2 onions or leeks
• a handful of barley
• salt to taste
• about 1 ounce of mutton dripping
• 4 ounces of pearl barley
• 2 carrots
• 2 turnips
• 2 ounces of butter
• half a pound of bread-crumbs

Method

1. 1

   Boil stock with onions, potatoes, cabbage, pepper, bones, and barley until soft.

2. 2

   If no fat, add mutton dripping.

3. 3

   For a meatless version, soak pearl barley, boil with water, add carrots, turnips, butter, and bread-crumbs when soft.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 26. The excerpt below is the record exactly as published.

2 turnips, and 2 carrots cut small, £ teaspoonful of celery seed, in 5 pints of water, hours. Add butter, salt, and pepper to taste, and thicken with 1 ounce of soaked sago or tapioca. Pass the whole through a wire sieve. Hotch. Potch. — A quart of stock (rather thin), 2 onions or leeks, any cold potatoes, any cold cabbage, i teaspoonful of whole pepper, fresh bones (chicken bones are particularly nice) or scraps of meat, a handful of barley, salt to taste, boil till the barley is soft. If there is no fat among the scraps, add about i ounce of mutton dripping. To make this without meat stock take 4 ounces of pearl barley, soak and put them in the saucepan with 4 quarts of boiling water, boil for 2 hours, and add 2 carrots, and as many turnips cut small ; add 2 ounces of butter and h pound of bread-crumbs

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