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1036
Enquire within upon everything
·
Robert Kemp Philp
454
[Footnote
1:
Published
by
Messrs.
Houlston
and
Suns,
Paternoster-square.
London,
E.C.]
1206.
Hotch-Potch
for
Summer.
Make
a
stock
from
the
neck
or
ribs
of
lamb
or
mutton,
reserving
some
chops,
which
cook
for
a
shorter
time
and
serve
in
the
tureen.
Chop
small,
four
turnips,
four
carrots,
a
few
young
onions,
a
little
parsley,
and
one
lettuce;
boil
for
one
hour.
Twenty
minutes
before
they
are
done,
put
in
a
cauliflower
cut
small,
one
quart
of
shelled
peas,
and
a
pint
of
young
beans.
1207.
Hotch-Potch
for
Winter.
This
can
be
made
of
beef
or
mutton,
or,
for
those
who
are
partial
to
Scotch
cookery,
a
sheep's
head
and
feet,
one
pound
of
old
green
peas,
steeped
all
the
night
previously,
one
large
turnip,
three
carrots,
four
leeks,
a
little
parsley,
all
cut
small,
with
the
exception
of
one
carrot,
which
should
be
grated;
add
a
small
bunch
of
sweet
herbs,
pepper,
and
salt.
The
peas
take
two
hours
and
a
half
to
cook;
the
other
vegetables,
two
hours;
the
head,
three
hours;
and
the
feet,
four
hours.
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