Le Hochepot

Name: Le Hochepot (Hotchpotch)
Cuisine: Belgium
Ingredients: 1½ lbs. brisket of beef; 1½ lbs. shoulder of veal; 1½ lbs. of shoulder and breast of mutton; 1½ lbs. of shoulder and breast of mutton; 1½ lbs. brisket of beef; ½ lb. of pigs’ tails; ¾ lb. of pigs’ ears; 1½ lbs. of pigs’ feet; 1½ lbs. shoulder of veal; 1 cabbage; 3 ozs. of carrots; 4 leeks; 1 or 2 turnips; 3 or 4 sticks of celery; 12 or more small onions; 12 chipolata sausages, a bouquet of mixed herbs, salt and pepper.; 12 chipolata sausages, a bouquet of mixed herbs, salt and pepper.; 12 chipolata sausages, a bouquet of mixed herbs, salt and pepper.; 12 chipolata sausages, a bouquet of mixed herbs, salt and pepper.

Hotchpotch

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1½ lbs. brisket of beef
1½ lbs. of shoulder and breast of mutton

Europe
Belgium
Dinner
Soup

Method

Put all the meat in a large glazed earthenware casserole or marmite, cover with cold water, bring slowly to the boil and skim thoroughly. When the scum has ceased to rise, add the vegetables, sliced or coarsely chopped, and the cabbage cut in quarters, the outer leaves having been removed. Season with salt and pepper, add the herbs cover and simmer for about 3 hours. Add the sa