Hotch potch

4 Servings

Ingredients

Quantity Ingredient
Ham or beef soup bone
1 cup Dried green split peas
2 mediums Onions, cut up
½ medium Head lettuce, cut up
1 teaspoon Salt
1½ quart Water
4 Lamb steaks, shoulder or leg chops, 3/4-inch thick
Salt and pepper to taste
1 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York

Directions

In a Dutch oven or stew pot, place the soup bone, split peas, onion, lettuce, salt, and water. Cover and simmer over low heat for two hours. Meanwhile, season the lamb steaks with salt and pepper and brown well in a skille. When the peas are tender, remove the soup bone and add the lamb to the vegetables; cook about 30 minutes longer. Place the meat and vegetables in a tureen, pour the "gravy" over all. Makes 4 to 6 servings.

MM Format by John Hartman Indianapolis, IN

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