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Mutton Hotch Potch
From Cassell's dictionary of cookery, 1892
Serves 6
Underdone beef can be used instead of mutton. Optional mushrooms can be added.
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 967. The excerpt below is the record exactly as published.
Mutton Hotch Potch.— Cut up throe or four well-washed lettuces, and slice half a dozen young onions, browning them slightly in two ounces of butter ; add to the onions a pound of imderdone mutton minced, half a cupful of mutton broth from the boihng of the bones, and the cut-up lettuce:?. Stew all these ingredients to- gether for twenty-five minutes. Stu- this hotch- potch to keep it from burning, and have ready boiled a pint of peas
Cook this with the app: pantry check, scaling, and the assistant.