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Hotch-Potch

Take two pounds of the narrow half of the round of beef. Cut it into pieces about two inches square, and put them into a stewpan, with a few scraps of fat beef or veal, five pints of water, and half a pint of beer. Let these boil up, then add two large carrots sliced, two onions, two sticks of celery, two turnips, and some pieces of cauliflower. Cover the saucepan closely, and simmer gently for three hours. Melt two ounces of butter in a saucepan. Mix a table-spoonful of flour smoothly with it. Let it brown, dilute it with a little of the broth, season with ketchup, and add it to the rest of the stew. Let the broth boil up once more, and add pepper and salt to taste. Serve in a large dish. Put the meat in the middle, the vegetables round, the gravy over all, and send to table as hot as possible. Hotch-potch may be made with beef, mutton, lamb, fowl, or pickled pork, and with vegetables varying according to the season. A mixture of two kinds of meat is very good, and some cooks mince the meat instead of serving it in cutlets. Probable cost, 2s. for this quantity. Sufficient for six or seven persons.