Mutton Hodge-Podge is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic stew of mutton, lettuce, spring onions and butter finished iwth peas. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Hodge-Podge.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
HODGE-PODGE (Cold Meat Cookery)
720. INGREDIENTS.—About 1 lb. of underdone cold mutton, 2 lettuces, 1 pint of green peas, 5 or 6 green onions, 2 oz. of butter, pepper and salt to taste, 1/2 teacupful of water.
Mode.—Mince the mutton, and cut up the lettuces and onions in slices. Put these in a stewpan, with all the ingredients except the peas, and let these simmer very gently for 3/4 hour, keeping them well stirred. Boil the peas separately, mix these with the mutton, and serve very hot.
Time.—3/4 hour.
Sufficient for 3 or 4 persons.
Seasonable from the end of May to August.
Modern Redaction
Ingredients:
450g under-done cold mutton, minced
2 lettuces, shredded
250g garden peas
6 spring onions, sliced
60g butter
salt and freshly-ground black pepper, to taste
150ml water
Method:
Combine the mutton and lettuces in a pan along with the spring onions and water. Season to taste with salt and black pepper then bring to a simmer, cover and cook gently for 45 minutes, stirring frequently.
In the meantime, boil the peas separately for about 20 minutes, or until done. Drain the peas, stir into the mutton mix and serve hot.
