Hodge Podge

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (15)

a pound of beef ↝ Beef, ground, raw [Ground beef]
a pound of veal ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a pound of scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
two quarts of water ↝ Water, tap [Tap water]
an ounce of barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a small bundle of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
three or four heads of celery washed clean and cut small ↝ Celery, raw [Vegetables and Vegetable Products]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
two or three cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
some whole pepper, tied all in a piece of cloth ↝ Peppers, raw, NFS [Other vegetables and combinations]
three turnips pared and cut in two ↝ Turnips, raw [Vegetables and Vegetable Products]
a large carrot scraped clean, clean and cut in six pieces ↝ Carrots, raw [Vegetables and Vegetable Products]
a small lettuce ↝ Lettuce, raw [Lettuce and lettuce salads]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Cut the beef into small pieces, and put the whole into a saucepan, with two quarts of water.
Take an ounce of barley, an onion, a small bundle of sweet-herbs, three or four heads of celery washed clean and cut small, a little mace, two or three cloves, and some whole pepper, tied all in a piece of cloth; and throw into the pot with the meat, three turnips pared and cut in two, a large carrot scraped clean, clean and cut in six pieces, and a small lettuce.
Cover the pot close; and let it stew very gently for five or six hours.
Then take out the spice, sweet-herbs, and onion, pour all into a soup dish, season it with salt, and send it to table.

Original Text

Hodge Podge.
TAKE a pound of beef, a pound of veal, and a pound of scrag of mutton. Cut the beef into small pieces, and put the whole into a saucepan, with two quarts of water. Take an ounce of barley, an onion, a small bundle of sweet-herbs, three or four heads of celery washed clean and cut small, a little mace, two or three cloves, and some whole pepper, tied all in a piece of cloth; and throw into the pot with the meat, three turnips pared and cut in two, a large carrot scraped clean, clean and cut in six pieces, and a small lettuce. Cover the pot close; and let it stew very gently for five or six hours; then take out the spice, sweet-herbs, and onion, pour all into a soup dish, season it with salt, and send it to table.

Notes

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