Scotch Hotchpotch Ingredients
3 pints of strained stock made from fresh mutton
4 pounds (1.8 kg) of lamb ribs or, if preferred, mutton ribs
6 large carrots sliced
4 cups of a mixture of shredded young turnip, young onions, white cabbage, lettuce and parsley.
1 small, young cauliflower chopped
4 cups of young peas
White pepper to taste
Salt to taste
Scotch Hotch Potch Method
Trim the fat from the lamb ribs and cut into steaks.
Add the steaks, vegetables and half of the peas to the stock.
Simmer gently for two hours in a pot with no lid, skimming any scum from the surface.
After 2 hours, much of the liquid will have evaporated to produce a thick stew. Add more water if the stew is too thick.
Add the remaining peas, cauliflower, white pepper and salt.
Cook for a further 20 minutes.