Hotch Poteh

Ingredients

• 3lbs. neck of Mutton or Lamb
• 6 young Turnips
• 6 young Carrots
• 6 young Onions
• 2pts. Green Peas
• 2^qts. Water
• 1 Lettuce
• 1 Cauliflower
• 1 handful Parsley
• Salt

Method

1. 1

   Put more than half of the meat in hot water, add salt, and skim when boiling.

2. 2

   After an hour, add remaining meat, turnips, carrots, and onions.

3. 3

   Boil for another half hour, then add chopped lettuce, cauliflower, parsley, and remaining peas.

4. 4

   Serve the mutton on a dish with chops and the hotch-potch in a soup tureen.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 20. The excerpt below is the record exactly as published.

Hotch Poteh. 3lbs. neck of Mutton or Lamb. 6 young Turnips. 6 young Carrots. 6 young Onions. 2pts. Green Peas. 2^qts. Water, i Lettuce, i Cauliflower, i handful Parsley. Salt. Put rather more than half of the meat in the pot when the water is hot; add salt, and when the water boils, skim carefully. Boil one hour, then add the remainder of the meat cut up in small chops, add turnips and carrots cut in dice, all onions cut small, and half the peas ; boil half an hour longer. Chop up the lettuce, divide the cauliflower

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