DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1824

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Page 39

Hotch Potch
from Blackwood's Magazine

Make a good stock gravy of 
Mutton - cut up about 4 lbs of
loin of Lamb or sutton into
small steaks and put them
to the strained stock - Grate
2 or 3 Large Carrots and slice as many
more; slice down also young
Turnips, onions, lettuce, and a little
parsley. So as to have a full
quart of these when [?], take
also a quart of young green Peas,
Put in the vegetables witholding
half the peas till near the end 
of the process - boil the whole well
and skim it carefully; add pepper and
salt and about 1/2 an hour before
serving add the remaining
peas and when done enough
serve the whole together
in a tureen or deep dish - 
The sweet white turnip is the best 
for this use, the heart of a cabbage
may be added to the vegetables, or
not according to taste.

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Hotch Potch from Blackwood's Magazine Make a good stock gravy of Mutton - cut up about 4 lbs of loin of Lamb or sutton into small steaks and put them to the strained stock - Grate 2 or 3 Large Carrots and slice as many more; slice down also young Turnips, onions, lettuce, and a little parsley. So as to have a full quart of these when [?], take also a quart of young green Peas, Put in the vegetables witholding half the peas till near the end of the process - boil the whole well and skim it carefully; add pepper and salt and about 1/2 an hour before serving add the remaining peas and when done enough serve the whole together in a tureen or deep dish - The sweet white turnip is the best for this use, the heart of a cabbage may be added to the vegetables, or not according to taste.