Hotch-potch

Ingredients

• 2 lb. of leg of beef
• 1 lb. of old peas that have been stewed tender
• twelve medium-sized carrots
• four onions
• 2 lb. of mutton chops
• seasoning of pepper
• seasoning of salt
• a head of celery
• an onion

Method

1. 1

   Put into 3 qts. of boiling water the beef, old peas, carrots, and onions; let this boil for an hour and a half.

2. 2

   Then add another lb. of old peas and mutton chops; boil for another hour and a half.

3. 3

   Serve the mutton chops in it, but take out the beef.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 129. The excerpt below is the record exactly as published.

seasoning of pepper and salt. Let it boil gently for three-quarters-of-an-hour. Half-an-bour before serving, add an onion and a head of celery, both cut up small. (10) Put into 3qts. of boiling water 21b. of leg of beef, lib. of old peas that have been stewed tender, twelve medium- sized carrots scraped, washed, and cut small, and four onions peeled and sliced ; let this boil for an-hour-and-a-half, then add another lib. of old peas boiled tender and 21b. of mutton chops ; beans and turnips may also be added, but if the Hotch-potch

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