Chef’s Choice Recipes


	Sauces Soups Fish Meat Beef Lamb Chicken Vegetables Stews Pies Salad Omelettes Desserts Cheese Curries Components

Hotch-Potch.

Ingredients.

Neck or Scrag of Mutton. 1 Pint of Green Peas. 3 Onions.

5 Carrots. 3 Turnips. 1 Lettuce. Cauliflower. Scotch Barley. Stock.

Method.

1. Grate rather coarsely two young carrots. 2. Slice three carrots, three turnips, and three onions. 3. Shred one lettuce and a bunch of parsley, altogether say a quart. 4. Take a pint of green peas when shelled, and the sprigs of a cauliflower. 5. Put aside half the peas in a basin. 6. Have ready in a clean stewpan three pints of mutton stock or broth. 7. Put in all the vegetables except the peas in the basin. 8. Have ready cutlets as for Irish stew, and put them in the stewpan. 9. Let the contents come slowly to a boil. 10. Skim and add two ounces of pearl barley or rice, previously blanched in a little water or stock, and simmer till the meat is ready. 11. Skim and season with white pepper and half a teaspoonful of pounded loaf sugar. 12. Boil the remaining peas separately, and add them the moment of serving. Hotch potch should be thick.

PRECAUTI0NS.-Young vegetables are very necessary in preparing a good hotch-potch.

Copyright statement - as far as we know all information contained on these pages is in the public domain, if for any reason you find an item that you own the rights to and you wish it be removed please email us and we will gladly remove the item.

Back to home page.