Hotch-potch, Winter

Ingredients

• a pound of dried green peas
• two pounds of the best end of the neck of mutton
• two pounds of the shin or breast of beef
• four quarts of water
• two sliced carrots
• two sliced turnips
• four onions
• a teaspoonful of bruised celery-seed
• a little pepper
• a little salt

Method

1. 1

   Soak the peas overnight.

2. 2

   Cut the mutton into cutlets and the beef into small pieces.

3. 3

   Boil the water with the vegetables and soaked peas for two hours.

4. 4

   Remove the whole carrot and turnip, mash them, and return to the stew with the meat and seasonings.

5. 5

   Simmer for another hour and serve hot.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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.

pound of di-ied gi-een peas into water to soak the night be- fore it is intendedto make the hotch-potch. Take two pounds of the best end of the neck of mutton and two pounds of the shin or breast of beef. Cut the mutton into neat cutlets, free from all superfluous fat, and the beef into small square pieces. Set them aside until wanted. Put fom- quarts of water into a stewpan with two sliced carrots, two sliced turnips, four onions, a tea- spoonful of bruised celery-seed tied in muslin, the soaked peas, and a whole tumip and carrot. Boil for two houi-s. Take out the whole oaiTot and turnip, mash them to a pulp, and return them to the stew with the meat and a little pepper and s:ilt. Simmer gently an hour longer, and serve as hot as possible. Probable cost, 3s. 6d. Sufficient for ten or twelve pei-sons. Hotch-potch, Winter (another way).— See German Broth or Winter Hotch-potch. Hot Cross Buns- — -With two pounds of flour mix lialf a pound of sugar, one pound of cuiTants, half a tea-spoonful of salt, -and one tea-spoonful of spice. Make a hollow in the fl.nr, and pour in a wine-glassful of yeast and half a pint of warmed milk slightly coloured with saflron. Mix the surrounding flour with the milk and yeast to a thin batter ; throw a little dry flour over, and set the pan before the fire to rise. "WHien risen, add half a pound of melted butter and milk enough to make a soft dough. Cover over as before, and let it stand half an hour. Then make the dough into buns, and HOT ( 320 HOW mark them with the back of a knife. Time, fifteen to twenty minutes to bake. Probable cost, Id. each. Siifficient for twenty-four buns. Hot Cross Buns (another way). — See \ Good Friday Buns. Hot Pickle. — ilince an ounce of shallots very finely, and put into a stew^jan with an ounce of whole ginger, two ounces of salt, a quarter of an ounce of mustard-seed, half an ounce of pepper, two di-achms of cayenne, and half an ounce of allspice. Pour over them a quart of vinegar, and let the mixture boil. Put it into a jar and let it get cold, then add any fresh vegetables that are obtainable, such as cauliflowers, French betms, radish-pods, aspara- gus, or even gi-ecn gooseberries and unripe apples, ilore pickle may be added when re- quired, and vegetiibles as they come into season. Probable cost of pickle. Is. 6d. Sufficient for as many vegetables as it will entirely cover. Hot Pint, Scotch. — Mix two table-spoon- fuls of cold ale with a weU-beuten egg. Add a table-spoonful of sugar, half a nutmeg, grated, and a qu;irter of a pint of wliiskey. Stir this mixture into two pints of ale which are just upon the point of boiling. Leave the ingre- dients on the fire till they nearly boil, but not quite ; then pour the hot pint quickly, and from a good height, from one jug to another, for three or four minutes. It sliould be served hot. Time, half an hour to prepare. Probable cost, lOd., exclusive of the whiskey. The above quantities are sufficient for three pints of the liquid. Hot Pot. — Take two pounds of chops from the best end of the neck, and two sheep' s- kidueys. Trim them neatly, cut off aU super- fluous fat, and lay half of them in a deep dish well buttered, and with them a kidney cut in slices. Sprinkle over them a little pepper

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