Scotch Hotch-potch

Ingredients

• 1 pint of full-grown peas
• 4qts. of boiling water
• a good quantity of young turnips
• a good quantity of carrots
• one or two lettuces
• the tops of some cauliflower
• the loin or the best end of a neck of mutton
• some onions cut small
• salt
• pepper
• 3 pints of green peas

Method

1. 1

   Cut turnips and carrots in dice, boil with lettuces, cauliflower tops, and peas in boiling water for two hours.

2. 2

   Add mutton, salt, pepper, and onions, and boil for an hour and a half.

3. 3

   Finally, add green peas and boil for another half hour before serving.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 127. The excerpt below is the record exactly as published.

Scotch Hotch-potch is a superabundance of peas boiled to a mash, and the absence of barley ; but these points appear to have been overlooked or ignored. The first receipt is taken from Mrs. Dalgairn’s Cookery Book, and was endorsed by Sir Walter Scott : (1) Cut in dice a good quantity of young turnips and carrots, and boil them gently, with one or two lettuces cut small, the tops of some cauliflower, and 1 pint of full-grown peas, in 4qts. of boiling water for two hours. Cut in neat chops the loin or the best end of a neck of mutton, add them to the vegetables with salt, pepper, and some onions cut small, and let them boil for an-hour-and-a-half. Lastly, add 3 pints of green peas

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