Hotch-Potch

Ingredients

• 1 lb. flank of mutton
• 2 lbs. potatoes
• 1 pint water
• Salt and pepper
• 1 turnip
• 1 carrot
• 1 onion

Method

1. 1

   Wash and peel the potatoes and cut them into quarters; peel the turnip, cut it in slices; scrape the carrot and cut it in slices, peel and mince the onion.

2. 2

   Cut the mutton into small pieces, put a little of it into the saucepan, then a layer of potatoes, onion, carrot, and turnip; add pepper and salt to taste, then some more mutton, till all is in.

3. 3

   Add the water, and simmer gently for about two hours.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 11. The excerpt below is the record exactly as published.

1 lb. flank of mutton 2 lbs. potatoes 1 pint water Salt and pepper HOTCH-POTCH. 1 turnip 1 carrot 1 onion Wash and peel the potatoes and cut them into quarters ; THE EXHllilTIOiN COOKERY BOOK. 29 peel the turnip, cut it in slices j scrape the carrot and cut it in slices, peel and mince the onion. Cut the mutton into small pieces, put a little of it into the saucepan, then a layer of potatoes, onion, carrot, and turnip ; add pepper and salt to taste, then some more mutton, till all is in. Add the water, and simmer gently for about two hours. 50. HARICOT MUTTON. 5 lb. neck of mutton (scrag end) 1 turnip 1 oz. dripping 1 tablespoonful flour 1 tablespoonful of Bovril 2 small carrots 1 small onion, or 3 or 4 button onions Salt and pepper

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