Hotch-Potch

Ingredients

• Two pounds neck of lamb
• One pint chopped young carrots, turnips, and cauliflower
• Half a lettuce
• Three-quarters of a pint green peas
• One half-pint broad beans
• A few spring onions
• Two quarts water
• One teaspoonful of salt
• One half-teaspoonful of pepper
• Two teaspoonfuls of sugar

Method

1. 1

   Put the meat and salt on with cold water.

2. 2

   When it comes to the boil, skim it carefully.

3. 3

   Let the cauliflower and lettuce soak in salt and water for half an hour.

4. 4

   Break the cauliflower into little sprigs and chop the lettuce; shell the peas and skin the beans; pare the turnips, scrape the carrots, chop them small with the onions.

5. 5

   Put all the vegetables, except one half-pint of peas, into the boiling liquor; boil slowly for three or four hours.

6. 6

   When the soup is half made, add the rest of the peas and the sugar.

7. 7

   When ready, remove the mutton, and serve.

8. 8

   Serve the mutton separately.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 5. The excerpt below is the record exactly as published.

Hotch-Potch* Two pounds neck of lamb. Dne pint chopped young car- rots, turnips, and cauli- flower. Lalf a lettuce. Three-quarters of a pint green peas. One half-pint broad beans. A few spring onions. Two quarts water. One teaspoonful of salt. One half-teaspoonful of pep- per. Two teaspoonfuls of sugar

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