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PEPPER POT (a hotch-potch)

Put four quarts of boiling water into a large stewpan, with a mixture of any meats that may be preferred--either three pounds of gravy beef and half a pound of lean ham, or three pounds of the neck of mutton and half a pound of pickled pork; add half a cupful of best rice, a bunch of savoury herbs, two large onions, and three large potatoes coarsely grated. Skim the liquid carefully during the first half hour, and let it simmer gently until all the goodness is drawn out of the meat. This will require from three to four hours. Strain the soup and let it stand until cold, so that the fat may be entirely removed. Put the liquid into the stewpan, with a large fowl cut into joints, and the meat of a lobster or crab finely minced. When the fowl is almost tender, put in a dozen small light suet dumplings, and a pint and a half of whatever vegetables are in season cut up into small pieces. In summer these will consist of peas, cauliflowers, French beans, lettuces, or spinach, and in winter of carrots, turnips, or celery. Season with cayenne and salt, if required. When the vegetables are done enough serve the entire preparation in a tureen. Time, about an hour after the fowl is put in. The probable cost varies with the ingredients. Sufficient for eight or nine persons.