Mutton Hotch Potch

Ingredients

• a beef or ham bone
• a large carrot
• two turnips
• the white part of a head of celery
• a few heads of asparagus
• two cabbage lettuces
• cayenne to your taste
• some mutton or lamb steaks

Method

1. 1

   Stew peas, lettuce, and onions with a beef or ham bone.

2. 2

   Fry seasoned mutton or lamb steaks until brown.

3. 3

   Put steaks in a stewpan, add vegetables, and serve together in a tureen.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 339. The excerpt below is the record exactly as published.

MUTTON, Hotch Potch.— Stew peas, lettuce, and onions, in a very little water, with a beef or ham bone. While these are doing, fry some mutton or lamb steaks seasoned, of a nice brown : three quarters of an hour before dinner put the steaks into a stew- pan, and the vegetables over them ; stew them, and serve all together in a tureen. Mutton and Veal Hotch Potch, — Knuckle of veal, and scrag of mutton^ stewed with vegetables as above ; to both add a bit of butter rolled in flour. MUTTON, to Harrico a Neck of. — Cut the best end of a neck of mutton into chops, in single ribs ; flour them, and fry them a light brown ; put them into a large sauce-pan, with two MTJT 2‘ MUT quarts of water, a large carrot cut In slices, cut at the edge like wheels. When they have stewed 15 minutes, put in two turnips, cut in square slices, the white part of a head of celery, a few heads of asparagus, two cabbage lettuces fried, and cayenne to your taste

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