Baked Hotch-Potch.
- 2 lbs. of lean beef.
- 1 lb. of good sausage-meat.
- 1 sliced onion.
- 1 sliced cucumber.
- 3 raw tomatoes peeled and sliced.
- Handful of asparagus-tops.
- 1 sliced carrot.
- ¼ of a cabbage-heart, chopped fine.
- ½ cup of raw rice.
- 2 cups of green peas.
- Pepper and salt.
- Cold water.
Cut the meat small and put in alternate layers with the vegetables and rice, into a stout stone jar. Pour in three quarts of water, when you have seasoned the vegetables. Fit a close cover on the jar, sealing around the edges with a paste of flour and water. Set in the oven early in the day and do not open for six hours; then pour into the tureen. This is a good soup for Monday, and almost a dinner in itself.