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| Home -> [Ancient, Family, Meats, Vegetables] -> [Hotch potch Recipe] |
Hotch potch
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Ancient, Family, Meats, Vegetables |
Rating: |
0 |
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Ingredients:
| | Ham or beef soup bone | | 1
| cup | Dried green split peas | | 2
| med | Onions, cut up | | 1/2
| med | Head lettuce, cut up | | 1
| tsp | Salt | | 1 1/2
| quart | Water | | 4
| | Lamb steaks, shoulder or leg | | | -chops, ?inch thick | | | Salt and pepper to taste |
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Procedures:
| 1 | In a dutch oven or stew pot, place the soup bone, split peas, onion, lettuce, salt, and water. | | 2 | Cover and simmer over low heat for two hours. | | 3 | Meanwhile, season the lamb steaks with salt and pepper and brown well in a skille. | | 4 | When the peas are tender, remove the soup bone and add the lamb to the vegetables; cook about 30 minutes longer. | | 5 | Place the meat and vegetables in a tureen, pour the "gravy" over all. | | 6 | Makes 4 to 6 servings. | | 7 | 1 bullock, helen duprey recipes of early america heirloom publishing company new york mm format by john hartman indianapolis, i |
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