Scotch Hotchpotch

Ingredients

• two pounds of the scrag or neck of mutton
• three cups of water
• a small carrot
• two onions
• a turnip
• half a can of fine marrowfat peas
• a teaspoon of salt
• a dessertspoon of flour

Method

1. 1

   Cook mutton with water for 1.5 hours.

2. 2

   Add diced carrot, onions, turnip, peas, and salt.

3. 3

   Cook until vegetables are tender, adding remaining peas 20 minutes before serving.

4. 4

   Skim fat if necessary and serve with thickened gravy.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 64. The excerpt below is the record exactly as published.

SCOTCH HOTCHPOTCH Wash and :cut in small pieces two pounds of the scrag or neck of mutton. Put it over tlie fire with three cups of water, bring it slowly to boil, and cook it slowly and gently for an hour and a half, keeping it covered tight. Then cut into dice a small carrot, two onions and a turnip, and add to the meat. Add also half a can of fine marrowfat peas and a teaspoon of salt. Cook till all the vegetables are thoroughly tender, and twenty minutes before serving add the other half of the can of peas. If the liquid is fat after you take up the meat, skim it. The peas and vegetables will have thickened 116 THE HOME COOK BOOK the gravy, but you may need a dessertspoon of flour

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