Hotch-Potch

Ingredients

• Neck or Scrag of Mutton
• 1 Pint of Green Peas
• 3 Onions
• 5 Carrots
• 3 Turnips
• 1 Lettuce
• Cauliflower
• Scotch Barley
• Stock

Method

1. 1

   Grate rather coarsely two young carrots.

2. 2

   Slice three carrots, three turnips, and three onions.

3. 3

   Shred one lettuce and a bunch of parsley, together say a quart.

4. 4

   Take a pint of green peas when shelled, and the sprigs of a cauliflower.

5. 5

   Put aside half the peas in a basin.

6. 6

   Have ready in a clean stewpan three pints of mutton stock or broth.

7. 7

   Put in all the vegetables except the peas in the basin.

8. 8

   Have ready cutlets as for Irish stew, and put them in the stewpan.

9. 9

   Let the contents come slowly to a boil.

10. 10

    Skim and add two ounces of pearl barley or rice, previously blanched in a little water or stock, and simmer till the meat is ready.

11. 11

    Skim and season with white pepper and half a teaspoonful of pounded loaf sugar.

12. 12

    Boil the remaining peas separately, and add them the moment of serving.

13. 13

    Hotch potch should be thick.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 56. The excerpt below is the record exactly as published.

HOTCH-POTCH. Ingredients. Neck or Scrag of Mutton. 1 Pint of Green Peas. 3 Onions. 5 Carrots. 3 Turnips. 1 Lettuce. Cauliflower. Scotch Barley. Stock

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