To Make Hodge-Podge

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take a Piece of Beef, Fat and Lean together about a Pound, a Pound of Veal, a Pound of Scrag of Mutton, cut all into little Pieces, set it on the Fire, with two Quarts of Water, an Ounce of Barley, an Onion, a little Bundle of Sweet Herbs, three or four Heads of Salary washed clean, and cut small, a little Mace, two or three Cloves, some whole Pepper, tied all in a Muslin Rag, and put to the Meat three Turnips pared and cut in two, a large Carrot scraped clean, and cut in six Pieces a little Lettice cut small, put all in the Pot, and cover it close. Let it stew very softly over a slow Fire five or six Hours; take out the Spice, Sweet Herbs, and Onion, and pour all into a Soop-dish, and send it to Table; first season it with Salt. Half a Pint of Green Peas, when it is the Season for them, is very good. If you let this boil fast, it will waste too much; therefore you cannot do it too flow, if it does but simmer: All other Stews you have in the foregoing Chapter; and Soops in the Chapter of Lent.