parsley and fried bread, to the soup in the tureen, and serve. Place the meat on a hot dish, and garnish with the rest of the vegetables. Serve the cabbage separately in a vegetable dish.
Time.—4 to 4½ hours. Average Cost, 3s. to 3s. 6d. Seasonable at any time. Sufficient for 8 or 10 persons.
The pot-au-feu figures as a standing dish in France, Germany, and Switzerland. It is really the stock-pot, and is in use from early morning until dinner-time, therefore the basis of a pot-au-feu is the stock already in the pot, which is daily being added to and taken from. The meat and soup are not necessarily served at one meal or served up in the manner described, for the meat is sometimes cut into rather thick slices and served covered with a good brown or piquant sauce.
18.—HOTCH POTCH. (Fr.—Hotch Potch à l'Anglaise.)
Ingredients.—2 quarts of water, 2 lb. of neck of mutton, 1 onion, 1 carrot, ½ a turnip, ½ a pint of shelled peas, 1 small cauliflower, 1 good lettuce, 1 teaspoonful of chopped parsley, salt and pepper.
Method.—Cut the meat into neat pieces, put it into a stewpan with a teaspoonful of salt and the cold water, bring slowly to the boil, and skim well. Meanwhile, shred the lettuce finely (taking care to shorten the filaments by cutting them across), cut off the stalk of the cauliflower, and break the flower into small sprigs, cut the turnip, carrot, and onion into dice or cubes. Let the meat simmer gently for 1 hour, then put in the onion, carrot, and lettuce; ½ an hour afterwards add the turnip, peas, and cauliflower, and cook slowly for 1 hour, or until all the vegetables are tender, then add the chopped parsley, season to taste, and serve.
Time.—About 3 hours. Average Cost, 2s. to 2s. 2d. Seasonable in Summer. Sufficient for 6 persons.
19.—LEEK SOUP. (Fr.—Potage aux Poireaux.)
Ingredients.—2 quarts of sheep's head broth (see recipe No. 26, p. 148), 6 leeks finely shredded, 1 good tablespoonful of medium or coarse oatmeal, salt and pepper.
Method.—Make the broth as directed, then strain and replace it in the saucepan. Bring to the boil, sprinkle in the oatmeal, add the prepared leeks, and boil gently until quite tender. Season to taste, and serve.
Time.—From ¾ to 1 hour. Average Cost, 6d., exclusive of the stock. Sufficient for 6 or 8 persons. Seasonable in winter.
