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All Recipes
(Hash, Wiggins Red Flannel)
(Kidneys, Broiled)

Hodge-Podge II
(Cold Meat Cookery)

Time: 3/4 hour.

Sufficient for 3 or 4 persons.

Seasonable from the end of May to August.

  1. About 1 lb. of underdone cold mutton
  2. 2 lettuces
  3. 1 pint of green peas
  4. 5 or 6 green onions
  5. 2 oz. of butter
  6. salt to taste
  7. pepper to taste
  8. 1/2 teacupful of water

  1. Mince the mutton
  2. Cut up the lettuces and onions in slices
  3. Put these in a stewpan, with all the ingredients except the peas
  4. Let these simmer very gently for 3/4 hour, keeping them well stirred
  5. Boil the peas separately
  6. Mix these with the mutton
  7. Serve very hot

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page
All Recipes
(Hash, Wiggins Red Flannel)
(Kidneys, Broiled)

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