Hotch Potch – A Perfect Stew for a Winter Day

A recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842), The Ladies of Hyde Hall

 

Hotch Potch

2 lbs of lean beef, cut into mince
2 onions
2 carrots
½ can tomatoes
1 bunch sweet hops, chopped
Salt and pepper
2 potatoes
1 cup corn
2 turnips
2 stalks celery
½ small cabbage
2 tablespoons butter

Wash, scrape and slice the vegetables and put all except the tomatoes into a pot.  Cover with hot water and boil gently for 10 minutes.  Drain off the water.  Put a handful of the mixed vegetables, including the tomatoes , in the bottom of a stone jar.  Pepper and salt, minced raw beef…repeat the order until your materials are all in the pot.

Fit a top over the mouth, tie down with stout greased paper, set it within the oven and let it alone for 5-6 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 seasonings.  Serve it in a tureen.

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