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Winter Hotch-Potch

Soak three-quarters of a pound of dried green peas overnight, then boil them till tender, and pulp them through a sieve. Take from three to four pounds of the best end of the neck or loin of mutton, or of the thick flank of beef. Either cut the meat into neat pieces or keep it whole, as preferred. Grate four carrots, and cut as many turnips into small dice. Put them, with a few sticks of celery and a large onion, or a leek and a bunch of parsley, into a stewpan, pour over them about four quarts of water, and bring them gently to the boil. Put in the meat, add pepper and salt, and simmer all gently together for about two hours. Add the pulped peas, boil a quarter of an hour longer, and serve. If liked, a cabbage, finely shredded, may be added to the other vegetables. The meat may either be served with the soup or on a separate dish. If liked, it may be taken out when it is done enough, and put aside till it is to be served, then heated again in a little of the soup. Rice or pearl barley may be substituted for the peas. Time, two hours to stew the vegetables. Probable cost, 4s. Sufficient for eight or ten persons.