Winter Hotch-potch (No. 205)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

Soup base

the best end of a neck or loin of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
four carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
as many turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
four quarts of water ↝ Water, tap [Tap water]
half the carrots and turnips ↝ Carrots, raw [Vegetables and Vegetable Products]
a whole one of each ↝ Carrots, raw [Vegetables and Vegetable Products]
a pound of dried green pease, which must be put to soak the night before
some pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
an onion cut small ↝ Onions, raw [Vegetables and Vegetable Products]
a head of celery ↝ Celery, raw [Vegetables and Vegetable Products]

Instructions (7)

Put four quarts of water, with half the carrots and turnips, and a whole one of each, with a pound of dried green pease (soaked the night before) to boil.
Let it boil two hours.
Take out the whole carrot and turnip.
Bruise and return them.
Put in the meat, and the rest of the carrot and turnip, some pepper and salt.
Boil slowly three-quarters of an hour.
A short time before serving, add an onion cut small and a head of celery.

Original Text

Scotch Soups.—(No. 205.)

The three following receipts are the contribution of a friend at Edinburgh.

Winter Hotch-potch.

Take the best end of a neck or loin of mutton; cut it into neat chops; cut four carrots, and as many turnips into slices; put on four quarts of water, with half the carrots and turnips, and a whole one of each, with a pound of dried green pease, which must be put to soak the night before; let it boil two hours, then take out the whole carrot and tur[201]nip; bruise and return them; put in the meat, and the rest of the carrot and turnip, some pepper and salt, and boil slowly three-quarters of an hour; a short time before serving, add an onion cut small and a head of celery.

Cocky-leeky Soup.

Take a scrag of mutton, or shank of veal, three quarts of water (or liquor in which meat has been boiled), and a good-sized fowl, with two or three leeks cut in pieces about an inch long, pepper and salt; boil slowly about an hour: then put in as many more leeks, and give it three-quarters of an hour longer: this is very good, made of good beef-stock, and leeks put in it twice.

Lamb Stove, or Lamb Stew.

Take a lamb’s head and lights; open the jaws of the head, and wash them thoroughly; put them in a pot with some beef-stock, made with three quarts of water, and two pounds of shin of beef, strained; boil very slowly for an hour; wash and string two or three good handfuls of spinach (or spinage); put it in twenty minutes before serving; add a little parsley, and one or two onions, a short time before it comes off the fire; season with pepper and salt, and serve all together in a tureen.

Notes

—