Hotch-Potch.

2 lbs. of lean beef, without bones, and cut into mince-meat.
2 onions.
2 carrots.
2 turnips.
2 stalks of celery.
½ small cabbage, cut fine.
2 potatoes.
1 cup of corn.
Half a can of tomatoes.
Bunch of sweet herbs, chopped.
Pepper and salt.
2 tablespoonfuls of butter.

Wash, scrape, and slice the vegetables, and put all except the tomatoes into a pot; cover with hot water and boil gently ten minutes. Drain off the water, put a handful of the mixed vegetables, including now the tomatoes, in the bottom of a stone jar. Pepper and salt, strew thickly with the minced raw beef, repeat the order until your materials are all in the jar. Fit a top or a small plate over the mouth; tie down with stout greased paper, set it within the oven, and let it alone for five or six hours, except that you must look, now and then, to see that the paper does not take fire. Prevent this by greasing it abundantly. At the end of this time, turn out the hotch-potch; stir in the butter, and, if needed, additional seasoning through it, and serve in a tureen.