Another Hotchpot

From Sir Kenelm Digby, The Closet Opened (London, 1669; recipe from 1677 edition): Take a pot of two gallons or more, and take a brisket rand of Beef; any piece of Mutton, and a piece of Veal; put this with sufficient water into the pot, and after it hath boiled, and been skimmed, put in a great Colander full of ordinary pot-herbs, a piece of Cabbage, all half cut; a good quantity of Onions whole, six Carrots cut and sliced, and two or three Pippins cut and quartered. Let this boil three hours, until it be almost a gelly, and stir it often, lest it burn.