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Hotch-Potch, Winter

Put a pound of dried green peas into water to soak the night before it is intended to make the hotch-potch. Take two pounds of the best end of the neck of mutton and two pounds of the shin or breast of beef. Cut the mutton into neat cutlets, free from all superfluous fat, and the beef into small square pieces. Set them aside until wanted. Put four quarts of water into a stewpan with two sliced carrots, two sliced turnips, four onions, a tea-spoonful of bruised celery-seed tied in muslin, the soaked peas, and a whole turnip and carrot. Boil for two hours. Take out the whole carrot and turnip, mash them to a pulp, and return them to the stew with the meat and a little pepper and salt. Simmer gently an hour longer, and serve as hot as possible. Probable cost, 3s. 6d. Sufficient for ten or twelve persons.

HOTCH-POTCH, WINTER (another way). (See GERMAN BROTH or WINTER HOTCH-POTCH.)