Hotch Potch

Preparation info

  • 8

    helpings as soup
    • Difficulty


    • Ready in

      2 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. neck mutton (scrag and middle neck)
  • 2 qt. water
  • salt and pepper<


Wash the mutton, remove all fat and cut the lean meat into small pieces. Put bone and meat into a pan, add the cold water and bring very slowly to simmering point. Add 2 teasp. salt and the herbs, and simmer very gently for ½ hr.

Meanwhile, scrub and peel roots, wash cauliflower and lettuce.