Scotch Hotch Potch

Ingredients

• four quarts of boiling stock or water
• three young carrots
• a pint and a half of green peas
• the loin or neck of mutton
• a handful of parsley

Method

1. 1

   Prepare mixed vegetables, shred finely, and add to boiling stock.

2. 2

   Add grated carrot and mutton chops.

3. 3

   Boil gently for 1.5 hours, season, add remaining peas, and boil for another 30 minutes.

4. 4

   Serve with cutlets in the tureen.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 200. The excerpt below is the record exactly as published.

Scotch Hotch Potch. Dry Toast. . Hayrick Puddings. Honey. Cheese. Brown and White Bread sal Butter. Corn Flour Milk. Marketing. For the Day.— A Lamb’s Fry (May 16th) ; a moderate-sized Brill (January 9th) ; three to four pounds of a Loin of Mutton divided into neat chops. Procure a loin with as little fat as possible. If preferred, a neck of mutton or the ribs of lamb may be chosen. Plenty of vegetables for the hotch potch : young Turnips, young Carrots, a lettuce, a good-sized Cauliflower, a white- hearted Cabbage, and some young Onions, together with about two pecks of Green Peas. There should be as many mixed vegetables as will fill a quart measure or more, and three pints of freshly-shelled green peas. The excel¬ lence of hotch potch consists in the presence of a superabundance of peas. New Potatoes ; a pennyworth of German Yeast. For To-morrow.— A tin of Sardines (January 12th). Order four penny worth of Cream, if permitted. Breakfast. — Buttered Shrimps (July 23rd); Corned Beef, bought yesterday ; Corn Flour Milk (June 19th). Luncheon. — Lamb’s Fry (May 16th); Boiled Pice (February 3rd). Dinner. — Boiled Brill (January 9th); Neapolitan Sauce (February 8th). Scotch Hotch Potch. — Prepare the mixed vegetables, all but 252 A TEAKS COOKERY. the carrots, cut them up and shred them finely, and put with them a handful of parsley chopped small. Put them into a stewpan with four quarts of boiling stock or water, and add the yellow part only of three young carrots finely grated, a pint and a half of green jieas, or half the quantity provided, and the loin or neck of mutton

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