Home › The Principles of Cookery › WINTER HOTCH-POTCH (another way)

WINTER HOTCH-POTCH (another way)

This dish may either be made of fresh beef or of a neck or back ribs of mutton, or of a mixture of both. Cut four pounds of meat into neat pieces. Boil and skim well, add carrots and turnips sliced, small leeks and parsley cut down, and some finely chopped cabbage; and, if tender, put in only half an hour before the soup is completed. Season with pepper and salt. The quantity of vegetables must be regulated by the quantity of meat, so that the soup may have consistency, but not be disagreeably thick. Serve the meat and soup together. Rice, or dry but tender green peas, may, if liked, be boiled in the soup.