The encyclopaedia of practical cookery

Hotch-potch, or Hotch-pot — continued. giblets, a little dripping, and one chopped onion. Put the pan over a moderate fire, and cook the contents to a light brown ; add lgall. of light broth, boil up, skim well, remove it to the side of the fire, and drop in a piece of blanched streaky bacon, two leeks and carrots, a root of celery, and a turnip. Let it remain for an-hour-and-a-half, then add three or four blanched lettuces and the heart of a cabbage, tied round with string so as to be easily removed when done. Continue to boil this until the meat is quite tender, then take it out with the bacon and vegetables, and cut them all up into small pieces ; strain the broth, skim off the fat, and pour it into a tureen. Add the meat and vegetables and a few slices of toasted bread. (3) This soup can only be prepared in the summer when there are fresh vegetables. Remove the bone from 31b. of beef and also half a leg of mutton, cut them up, and put them in a stockpot with 5qts. of water and a little salt. Place Ihe pot on the fire, boil, remove it to the side, and let it remain for an-hour-and-a-half. Skim frequently, and add any or all the fresh vegetables that are in season, such as onions, leeks, carrots, turnips, cabbages, green peas, &c., all cut up small. Put vegetables such as asparagus and peas in last, after the others have boiled a little, as they do not require so much cooking. When done, pour the soup into a tureen, and serve. It does not require any thickening. (4) Peel and put into a saucepan with lgall. of boiling water six or eight young carrots and three turnips ; boil them until soft. Cut about eight carrots and four turnips into small squares, and put them in with the others while boiling. Afterwards add 41b. of neck of mutton cut into convenientsized pieces, four peeled onions, and f peck of green freshlyshelled peas. Boil the whole until soft, adding before they are quite done a few young lettuces cut into small pieces. Season to taste with salt and pepper, and serve very hot. (5) Put 21b. or 31b. of ribs of lamb cut up into steaks in a stockpot with some water, add the grated outer rind of two or three young carrots in slices, and cut up also some onions, parsley, lettuce, and turnip, so that there shall be lqt. of them altogether, also 1 pint of green peas and cauliflower - sprigs. Boil well, skimming frequently, and when they are nearly done add another pint of the peas and cauliflower-sprigs, and season with salt and pepper. When the soup is thick, pour the whole into a tureen, and serve. (6) Put some carrots, turnips, and heads of celery, cut. up into cork-shaped pieces and blanched, into a saucepan with clear brown broth, and boil for an hour or so. Have a few boiled mutton chops ready, plunge them in with thin slices of crust of bread cut into rounds, boil up once more, and serve. Ox-tails or cheek may be used, but care must be taken if cheeks are selected to have them boiled in water and strained, or the soup will have a taste like tripe.