Hotch-Potch (Scotch Recipe)

Ingredients

• three or four pounds of a neck of mutton
• six carrots
• six turnips
• half a peck of peas
• half a peck of beans
• pepper and salt to taste
• four quarts of lukewarm water
• six small mutton chops
• another half-pint of peas
• two carrots grated
• a handful of finely chopped parsley
• two or three chopped onions

Method

1. 1

   Put mutton, carrots, turnips, peas, beans, and seasoning into water and boil slowly for 3 hours.

2. 2

   An hour before serving, add mutton chops, more peas, grated carrots, parsley, onions, and any other vegetables.

3. 3

   Skim constantly and remove mutton neck before serving.

4. 4

   Broth should be made the day before.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 65. The excerpt below is the record exactly as published.

Hotch-Potch [Scotch Recipe). — Put three or four pounds of a neck of mutton, six carrots, six turnips, cut in dice, half a peck of peas, half a peck of beans, pepper and salt to taste, into four quarts of lukewarm water and boil very slowly for three hours. An hour before serving add six small mutton chops carefully trimmed, another half -pint of peas, two carrots grated, a handful of finely chopped parsley, two or three chopped onions

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