Hotch Potch
2 lbs. lean mutton from the neck
2 quarts cold water
1 large carrot
1 turnip
2 onions
1 cabbage
1 small cauliflower
¹⁄₂ pint of shelled peas
Cut the mutton into dice-shaped pieces, removing the fat and skin. Put it in a sauce-pan with the water and bring to the boil. Let it simmer gently for two hours. Skim. Season. Add all the vegetables, finely chopped, except the cabbage (of which the heart only should be used and which should be cooked separately). Simmer two or three hours. Add the cabbage.
Potato Broth
The water in which a joint of mutton has been boiled
1 oz. ham
1 oz. butter
1 small onion
3 large potatoes
Reduce the water to one quart. Strain, and remove the fat.
Chop one ounce of lean ham very fine. Melt an ounce of butter in a sauce-pan, and in it fry the ham and a small sliced onion until a rich brown. Add this to the broth and simmer thirty minutes. Strain. Season.
Pare and slice three large potatoes. Add to the broth. Bring to the boil. Simmer for forty minutes.
Scotch Broth
2 lbs. scrag end neck of mutton
1 lb. best end ” ”
2 quarts water
2 carrots
2 turnips
3 small onions or 2 leeks
Small head of celery
1 table-spoon chopped parsley
3 table-spoons barley which has been soaked several hours