Hotch-potch, Scotch
From Cassell's dictionary of cookery, 1892
Serves 6
Partial recipe reference.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 728. The excerpt below is the record exactly as published.
Hotch-potch, Scotch. — Take three quarts of good mutton broth. Put it into a deep stewpan, and let it boil ; then put with it a quart of young vegetables sliced, including equal quantities of carrots, turnips, onions, finely-shred lettuce, sprigs of cauliflower, and a little chopped parslej'. Add a pint of freshly- shelled green peas, and three pounds of mutton chops
Cook this with the app: pantry check, scaling, and the assistant.