Scots Hotch Potch

• 3 pounds neck of lamb
• 2 quarts water or stock
• 2

Place neck of lamb in a saucepan with water or stock, coarsely-chopped onion and salt, pepper and celery salt, to taste. Bring slowly to the boil and skim carefully. Add half the quantity of peas with beans and diced carrots and turnips. Bring to the boil again; skim carefully; lower heat and simmer slowly, covered, for 3 hours.

Wash cauliflower well and separate into flowerets. Half an