HODGE-PODGE.
[Cold Meat Cookery.] Ingredients.—About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, ½ teacupful of water. Mode.—Mince the mutton, and cut up the lettuces and onions in slices. Put those in a stewpan, with all the ingredients except the peas, and let these simmer very gently for ¾ hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot. Time.—¾ hour. Sufficient for 3 or 4 persons. Seasonable from the end of May to August.