Winter Hotch Potch

Ingredients

• three-quarters of a pound of dried green peas
• from three to four pounds of the best end of the neck or loin of mutton, or of the thick flank of beef
• four carrots
• as many turnips
• a few sticks of celery
• a large onion
• about four quarts of water
• pepper and salt

Method

1. 1

   Soak peas overnight, boil until tender, and pulp through a sieve.

2. 2

   Cut meat into pieces or keep whole.

3. 3

   Grate carrots and dice turnips.

4. 4

   Put vegetables and water in a stewpan, bring to boil, add meat, season, and simmer for about two hours.

5. 5

   Add pulped peas, boil for another quarter of an hour, and serve.

6. 6

   Optionally, add finely shredded cabbage.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2321. The excerpt below is the record exactly as published.

Winter Hotch Potch. — Soak three- quarters of a pound of dried green peas over- night, then boil them till tender, and pulp them through a sieve. Take from three to fom- pounds of the best end of the neck or loin of mutton, or of the thick flank of beef. Eithei cut the meat into neat pieces or keep it whok. as preferred. Grate four carrots, and cut as many turnips into small dice. Put them, with a few sticks of celery and a large onion, or a leek and a bunch of parsley, into a stcwpan. pour over them about four quarts of water, and bring them gently to the boil. Put in the meat, add pepper and salt

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