OUR THURSDAY RECIPES

Hawke's Bay Tribune, Volume XXIV, Issue 118, 3 May 1934, Page 10

OUR THURSDAY RECIPES

HOT-POT OR HODGE-PODGE. This is a popular old fashioned stew which is nicest when cooked in an earthenware casserole. Either mutton, beef, or pork can be used for it. Wash, peel, and slice thickly lib. of potatoes, and peel and cut into slices a good sized onion. Trim about 21bs. of neck or loin of mutton and cut them into conveniently sized pieces. Par-fry them in a pan containing Joz. of dripping. Line the casserole with alternate slices of potato, meat, and onion. Season each layer with salt and pepper and a pinch of dried savoury herbs. Moisten with a pint of good stock or water. Cover the jar, and place it to cook in a fairly hot oven for 11 hours. The stew must cook slowly, and the fat be carefully removed before serving. If it is the mushroom season, a few peeled mushrooms are a very nice addition to the stew. CASHMERE CHUTNEY. One lb. apples peeled, 11b. raisins, lib. green tomatoes, 11b. brown sugar, ilb. salt, 3 large peeled onions, i teaspoon cayenne, J teaspoon mustard, I teaspoon ginger, few cloves, 1 chili, 2 cups vinegar. Method: Tic the cloves, ginger and chili in a piece of muslin. Chop the other ingredients into small pieces. Boil one hour. Bottle when cold.