HOTCH-POTCH,
Cut up about 2Mb of neck of mutton or lamb fies of lat, cover with a quart of cold water, let come to the boil, remove all the scum, let simmer for two hours; have ready 12 onions, cut small, add them wrt-h a teaspoonful of salt, boil for half an hour, throw in half a pint of cut carrots, have lib turnips, cut in dice, and cauiifio'.ver broken in sraali sprigs, and boil for 40 minutes. Meanwhile boil quickly in another saucepan a pint of green peas in a. pint of water, with half a teaspconfu! of salt; after 10 minutes throw in. a shredded lettuce, boil uncovered till the peas are tender, add all to the hotch-potch, season to taste, and serve hot.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19030513.2.191.5
Bibliographic details
Otago Witness, Issue 2565, 13 May 1903, Page 63
Word Count
126HOTCH-POTCH, Otago Witness, Issue 2565, 13 May 1903, Page 63
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.