Hotch-Potch

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (19)
For the summer (or spring) hotch-potch
For winter hotch-potch
Optional additions for summer hotch-potch
Instructions (17)
Summer Hotch-Potch
  1. Take 3lb. or 4lb. of the best end of the neck or the loin of lamb, and after removing all unnecessary fat, put it into a clean pan.
  2. Add two or three carrots cut into dice and two more grated, two or three turnips also cut into dice, a small cauliflower, and a lettuce broken up small, five or six spring or green onions shred, a little minced parsley, and about a pint of young green peas.
  3. Ensure there is a quart of the cut up vegetables, without counting the peas.
  4. Pour on to these two quarts of water or thin second poultry or mutton-bone stock.
  5. Bring to the boil, then let it simmer steadily at the side of the fire for an hour and a half.
  6. Lift out the meat, cut it into cutlets or chops, and keep it hot.
  7. Add another pint of young peas to the soup.
  8. As soon as these are cooked, lay back the chops into the soup.
  9. Let it all heat together for a few minutes, then serve.
  10. The great secret of success in this dish is to have meat and vegetables alike both young and fresh, though you may vary the latter according to what is at hand.
  11. Asparagus points, young cabbage, lettuce, etc., can all be used most successfully.
Winter Hotch-Potch
  1. Use fresh beef or mutton, or equal parts of both.
  2. Add sliced and grated carrots, turnips, and leeks.
  3. A little before the soup is ready add some finely-shred German greens and parsley.
  4. Season to taste.
  5. This soup must not be as thick as the spring hotch-potch, still a little toasted oatmeal, or a handful of whole peas boiled in it, is an improvement.
  6. Only for this soup the meat must be fresh.
Original Text · last edited 4 days ago
Hotch-Potch.—Of this there are two kinds—the summer (or spring) and the winter one. For the former take 3lb. or 4lb. of the best end of the neck or the loin of lamb, and after removing all unneces sary fat, put it into a clean pan, with two or three carrots cut into dice and two more grated, two or three turnips also cut into dice, a small cauliflower, and a lettuce broken up small, five or six spring or green onions shred, a little minced parsley, and about a pint of young green peas. There should be a quart of the cut up vegetables, without counting the peas. Pour on to these two quarts of water or thin second poultry or mutton-bone stock, and after bringing it to the boil, let it simmer steadily at the side of the fire for an hour and a half, then lift out the meat, cut it into cutlets or chops, and keep it hot. Now add another pint of young peas to the soup, and as soon as these are cooked lay back the chops into the soup, let it all heat together for a few minutes, then serve. The great secret of success in this dish is to have meat and vegetables alike both young and fresh, though you may vary the latter according to what is at hand. Asparagus points, young cabbage, lettuce, etc., can all be used most successfully. For winter hotch-potch use fresh beef or mutton, or equal parts of both, using sliced and grated carrots, turnips, and leeks; a little before the soup is ready add some finely-shred German greens and parsley; season to taste. This soup must not be as thick as the spring hotch-potch, still a little toasted oatmeal, or a handful of whole peas boiled in it, is an improvement. Only for this soup the meat must be fresh.
Notes
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