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Hotch-Potch, Scotch

Take three quarts of good mutton broth. Put it into a deep stewpan, and let it boil; then put with it a quart of young vegetables sliced, including equal quantities of carrots, turnips, onions, finely-shredded lettuce, springs of cauliflower, and a little chopped parsley. Add a pint of freshly-shelled green peas, and three pounds of mutton chops, cut either from the loin or the best end of the neck, and freed from all super-fluous fat. If preferred, lamb may be substituted for mutton; in either case the meat must be fresh and sweet, and the vegetables young. Boil until the meat and vegetables are tender, then add another pint of peas and a little pepper and salt, and, when these are tender, serve in a deep dish. Time, about two hours. Probable cost, 4s. Sufficient for ten or twelve persons.