Winter Hotch-Potch (Another Way)

Ingredients

• four pounds of meat
• carrots
• turnips
• small leeks
• parsley
• some German greens

Method

1. 1

   Cut meat into neat pieces, boil and skim well.

2. 2

   Add sliced carrots, turnips, leeks, and parsley.

3. 3

   If tender, add greens half an hour before completion.

4. 4

   Season with pepper and salt.

5. 5

   Adjust vegetable quantity for consistency.

6. 6

   Serve meat and soup together.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2322. The excerpt below is the record exactly as published.

Winter Hotch-Potch (another way).— This dish may either be made of fresh beef or of a neck or back ribs of mutton, or of a mix- ture of both. Cut four pounds of meat into neat pieces. Boil and skim well, add carrots and turnips sliced, small leeks and parsley cut down, and some German greens

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