HOTCH POTCH.
Two lettuces, lib. cooked meat, six
shallots, butter, half pint stock, one ' enp cooked peas. Wash dry and slice up the lettuces and shallots and fry them in the butter for a few minutes. Season with a little pepper and salt and a pinch of sugar. Th' 3 meat should be underdone beef or mutton. Mince this up and stir it in. Ponr over the gravy and simmer very gently for half an hour, then put in the peas. Give cne boil up and it is ready to serve.
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https://paperspast.natlib.govt.nz/newspapers/NZH19320702.2.178.63.4
Bibliographic details
New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
Word Count
91HOTCH POTCH. New Zealand Herald, Volume LXIX, Issue 21224, 2 July 1932, Page 7 (Supplement)
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