Home | Cookbooks | Diary | Magic Menu | Surprise! | More ≡

Hodge Podge

Pot Meals

(or Hodge-Podge, Hotchpot, Hotchepot)

A mixture of ingredients, commonly diced sheep meat with carrot, lettuce (or cabbage) and other vegetables, cooked so as the ingredients fall and produce a highly thickened stew. Known from the 17th to 19th Centuries, eg. Digby 1669, Moxon 1764, Soyer 1845, Mrs.B.

Original Receipt in 'The Closet Of Sir Kenelm Digby Knight, Opened ' (Digby 1669)

Take a piece of Brisket-beef; a piece of Mutton; a knuckle of Veal; a good Colander of pot-herbs; half minced Carrots, Onions and Cabbage a little broken. Boil all these together until they be very thick.

Take a Pot of two Gallons or more; and take a brisket rand of Beef; any piece of Mutton, and a piece of Veal; put this with sufficient water into the pot, and after it hath boiled, and been skimmed, put in a great Colander full of ordinary pot-herbs; a piece of Cabbage, all half cut; a good quantity of Onions whole, six Carrots cut and sliced, and two or three Pippins quartered. Let this boil three hours until it be almost a gelly, and stir it often, least it burn.

Original Receipt from 'The Lady’s Own Cookery Book, and New Dinner-Table Directory' of 1844

Stew a scrag of mutton: put in a peck of peas, a bunch of turnips cut small, a few carrots, onions, lettuce, and some parsley. When sufficiently boiled add a few mutton chops, which must stew gently till done.

Original Receipt from 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845)

25. Simplified Hodge-Podge. - Cut two pounds of fresh scrag of mutton into small pieces, which put into a stewpan, with three quarts of cold water, and a tablespoonful of salt, one ditto of sugar, half a ditto of pepper ; set it on the fire ; when boiling, place it at the side to simmer for one hour; keep it skimmed ; well wash a large carrot, two turnips, two onions, and six small cabbage lettuces ; cut them up, and place in the pot, and simmer till done. A pint of green peas, if in season, may be added. A carrot grated is an improvement. If in winter, use cabbage instead of lettuce. Serve the meat with it.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline Donate English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ... Bookshop

Email: editor@foodsofengland.co.uk