HODGE-PODGE (Cold Meat Cookery)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- About 1 lb. of underdone cold mutton
- 2 lettuces
- 1 pint green peas
- 5-6 green onions
- 2 oz butter
- pepper and salt to taste
- 1/2 teacupful water
Instructions
- Mince the mutton, and cut up the lettuces and onions in slices.
- Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for 3/4 hour, keeping them well stirred.
- Boil the peas separately, mix these with the mutton, and serve very hot.