Hodge Podge, or English Olio

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (24)

Main ingredients

four beef tails cut into joints ↝ Chicken, tail [Chicken, whole pieces]
bouille beef two pieces about a quarter of a pound each ↝ Beef, ground, raw [Ground beef]
two pieces of pickle pork of the same weight ↝ Pork, pickled pork hocks [Pork Products]

Vegetables and aromatics

half a savoy ↝ Cabbage, savoy, raw [Vegetables and Vegetable Products]
two ounces of champignons
some turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
one bay leaf ↝ Spices, bay leaf [Spices and Herbs]
whole black pepper ↝ Spices, pepper, black [Spices and Herbs]
a few allspice ↝ Spices, allspice, ground [Spices and Herbs]
a small quantity of mace ↝ Spices, mace, ground [Spices and Herbs]

Stock and seasoning

two quarts of strong veal stock
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a small quantity of colour

Vegetables for serving

turnips and carrots cut into haricots ↝ Turnips, raw [Vegetables and Vegetable Products]
turnips and carrots cut into haricots ↝ Carrots, raw [Vegetables and Vegetable Products]
some celery heads trimmed three inches long ↝ Celery, raw [Vegetables and Vegetable Products]
some whole onions peeled ↝ Onions, raw [Vegetables and Vegetable Products]

For clearing the liquor

whites of eggs ↝ Egg, white only, raw [Eggs and omelets]

Instructions (16)

Put the beef tails, bouille beef, and pickle pork into a pot.
Cover with water and bring to a boil.
Skim clean when it boils.
Add half a savoy, two ounces of champignons, some turnips, carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few allspice, and a small quantity of mace.
When the meats are nearly done, add two quarts of strong veal stock.
When tender, take the meats out and put them into a deep dish, and keep them hot until serving.
Strain the liquor, skim it free from fat, and season to taste with cayenne pepper, a little salt, and lemon juice.
Add a small quantity of colouring.
Prepare turnips and carrots cut into haricots, celery heads trimmed three inches long, and whole peeled onions.
Sweat the prepared vegetables in separate stewpans until three parts tender.
Strain the essences of the vegetables into the liquor.
Clear the liquor with egg whites.
Strain the liquor through a tamis cloth.
Mix the vegetables with the liquor.
Boil the mixture gently for ten minutes.
Serve the vegetable mixture over the meats.

Original Text

Hodge Podge, or English Olio.

Take four beef tails cut into joints, bouille beef two pieces about a quarter of a pound each, and two pieces of pickle[37] pork of the same weight. Put them into a pot, cover with water, and when it boils skim clean, and add half a savoy, two ounces of champignons, some turnips, carrots, onions, leeks, celery, one bay leaf, whole black pepper, a few allspice, and a small quantity of mace. When the meats are nearly done, add two quarts of strong veal stock, and when tender take them out, put them into a deep dish, and preserve them hot till they are to be served up; then strain the liquor, skim it free from fat, season to the palate with cayenne pepper, a little salt, and lemon juice, and add a small quantity of colour; then have ready turnips and carrots cut into haricots, some celery heads trimmed three inches long, and some whole onions peeled. Let them be sweated down, till three parts tender, in separate stewpans, and strain the essences of them to the above liquor; clear it with whites of eggs, strain it through a tamis cloth, mix the vegetables, add the liquor to them, boil them[38] gently for ten minutes, and serve them over the meats.

Notes

—