| Take gees and smyte hem on pecys. Cast hem in a pot; do thereto half wyne and Half water; and do thereto a gode quantite of oynonns and erbest. Set it over the fyre, and cover it fast. Make a layor of brede and blode, and lay it therewith. Do thereto powdor-fort, and serve it forth | Take geese and chop them in pieces. Put them in a pot and add half wine and half water, and add a good quantity of onions and herbs. Set it over the fire and cover it tightly. Make a mixture of bread and blood and lay it on it. Season with strong mixed spice and serve. |
In The English Huswife (1623) [3] a recipe is described thusly:
| you shall take a very large vessell, pot or kettel, and filling it with water,you shall let it on the fire and first put in good thicke gobbets of well fed Beefe and being ready to boile,skimme your pot- when the Beefe is halfe boiled,you shall put in Potato roots, Turneps, and Skirrets: alsolike gobbets of the best Mutton,and the best: Porke; after they have boyled awhile, you shall put in the like gobbets of Venison red, and Fallow, if you have them. then the like gobbets, of Veale, Kidde,and Lamb; a little spaceafter these, the foreparts of a fat Pigge,and a crambd Pulley then put in Spinage, Endive, Succory, Marigold leaves & flowers, Lettice~ Violet leaves, Strawberry leaves, Buglosse and Scallions, all whole and unchoot. Then when they have boiled a while, put in a Partridge and a Chicken chopt in peeces, with Quailes, Rails; Blackbirds,Larkes,Sparrowes and other small birds all being well and tenderly boiled, season up the broth with good store of Sugar, Cloves, Mace, Cinamon, Ginger and Nutmegge mixt together in a good quantity of Verijuice and salt and so stirre up the pot well from the bottome,then dish it up upon great Chargers,or long Spanish dishes made in the fashion of our English woodden trayes, with good store of Sippets in the bottome • then cover the meate all over with Prunes, Raisins, , and blaunch’t Almonds,boiled in a thing by themselves. then cover the fruite and the whole boiled hearbes, and the hearbes with dices of Orenges and Lemmons,and lay the roots round about the sides of the dish, and strew good store of Sugar over all,and so serve it foorth. |
A 16th-century reference occurs in Arthur Golding's version of Metamorphoses : "Out she brought hir a Hotchpotch made of steeped Barlie browne And Flaxe and Coriander seede and other simples more". [1] A Dutch variant, "hutspot", known in the Netherlands since the 16th century, contains potato and cheese as well as the onions and carrots familiar elsewhere. [4] In the 17th century John Dryden refers in an essay to "Memphian hotch-potch, Leeks, and Garlike strong". [1]
In The Art of Cookery Made Plain and Easy (1780) Hannah Glasse specifies a mixture of diced beef, veal and mutton; the vegetables are turnip, celery, carrot and lettuce, and, when in season, peas. She adds some spices not used by some others: cloves and mace. [5] In her 1788 book The Lady's Complete Guide; Or Cookery in All its Branches , Mary Cole does not call for mixed meats, but gives recipes for hodge podges based on either beef, mutton, veal, hare or turtle, with onions and a variety of other vegetables such as a turnips, carrots, leeks and celery. [6] In the 19th century Mrs Beeton similarly gave recipes for hodge podges of a single meat – either beef or mutton. [7]
A 19th century American recipe for hotch potch specifies lean mutton boiled with carrots and turnips, seasoned with salt and pepper. Puréed peas, celery and onion slices are added and the dish is gently simmered before serving. [8] In her 1826 book The Cook and Housewife's Manual, Margaret Dods classes hotch-potch as a "Scotch National Dish", and gives recipes for summer and winter versions of the stew. [9] The former is made with lamb and young vegetables including peas; the latter with beef or mutton and root vegetables. [10]
20th and 21st centuries
A recipe from the 1924 volume of American Cookery calls for "at least four different kinds" of meat, such as lamb, beef, smoked ham, chicken or other combination, simmered with lettuce, chives, celery and butter. Succotash is added to the pot just before the soup finishes cooking. The soup is garnished with fresh parsley and paprika. [11] In 1925 Henry Smith's The Master Book of Soups noted that hotch potch retained a particular association with Scottish cooking. His version, a soup rather than a stew, is based on lamb stock with peas, beans, turnips, carrots, spring onions, cauliflower and lettuce. [12] A Yorkshire version, more a stew than a soup, calls for mutton or lamb cooked in water, added to a braised mixture of onions, carrots, turnips and celery and simmered before serving. [13]
Paul Newman specifies chicken in his 1985 Newman's Own Cookbook. His recipe differs from others in including potatoes and green peppers. [14] In the Canadian Maritime provinces, hodge podge is a soup based on cream or butter with fresh vegetables. Although it can also be flavoured with meat stock or bacon, [15] in its simplest form it is essentially a vegetarian chowder. [16]
See also
Notes, references and sources
Notes
Related Research Articles
Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables, and dried pulses. Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years.
Lancashire hotpot is a stew originating in Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and slowly baked in a pot at a low heat.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
A mirepoix is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called pinçage. It is not sautéed or otherwise hard-cooked, because the intention is to sweeten the ingredients rather than caramelize them. It is a long-standing cooking technique in French cuisine.
Irish stew is a stew native to Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time, or place to place. Basic ingredients include lamb, or mutton, as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid.
Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Salt can be added before or after the cooking. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800.
Hutspot (Dutch), hochepot (French), or hotchpotch (English), is a dish of boiled and mashed potatoes, carrots, and onions with a long history in traditional Dutch cuisine. Hutspot is also found in the Indonesian cuisine due to their colonial ties.
Hodgepodge or hotchpotch describes a confused or disorderly mass or collection of things; a "mess" or a "jumble".
The cuisine of Senegal is a West African cuisine influenced by North African, French, and Portuguese cuisine and derives from the nation's many ethnic groups, the largest being the Wolof. Islam, which first penetrated the region in the 11th century, also plays a role in the cuisine. Senegal was a colony of France until 1960. Ever since its colonization, emigrants have brought Senegalese cuisine to many other regions.
Ash, sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. It is also found in Azerbaijani, Turkish, Pakistani, and Caucasian cuisine.
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisin, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts and lamb or beef.
Chicken and dumplings is a soup that consists of a chicken cooked in water, with the resulting chicken broth being used to cook the dumplings by boiling. A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid. The dumplings are either rolled out flat, dropped, or formed into a ball.
A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.
The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. This cuisine is a Mediterranean and North African cuisine with Berber roots.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew is not a soup. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
The hochepot is a sort of stew much appreciated in the Nord-Pas-de-Calais region of France, and in Flanders and Hainaut in Belgium. Its origins go back to the Middle Ages and its first known recipes are in the Manuscript of Sion, the oldest treatise of cooking written in French around the 13th century. Although almost the same word is used in both Dutch and French, it has nothing to do with Dutch hutspot which is a dish made from mashed potato and whose recipe is said to have been concocted during the siege of Leiden in 1574.
China chilo is a dish of stewed mutton from 19th-century English cuisine. Stewed with onions, peas and lettuce, the mutton is served in a dish surrounded by a border of rice. Scholars believe the term China in the name alludes to this oriental ingredient, but the meaning of the term chilo remains a mystery. The dish is said to be based on a Chinese dish that 19th-century sailors described upon their return from the China Seas. Food historians speculate whether creative Victorian cooks substituted lettuce for bok choy and peas for bean spouts.
Aush jushpare is a type of aush, commonly cooked in Khorasan, Gonabad, Ferdous and Sabzevar in Iran. It is similar to the Chinese jiaozi. Historian Bayhaqi (-1077) mentioned about Aush Jushpare in his book "Tarikh-i Bayhaqi". Aush Jushpare is one of the oldest Aush, but since it takes a lot of time for preparation, it is not commonly eaten now. It is rather a dish of hospitality, which people eat on the occasion of special gatherings or festivals. Traditional guest house restaurant serves Aush Jushpare as local specialty. Aush Jushpare was registered as intangible heritage of Iran on 5 January 2021.
References
- 1 2 3 4 "hodge-podge", Oxford English Dictionary. Retrieved 1 February 2021 (subscription required)
- ↑ Warner, pp. 9, 40 and 57
- ↑ Markham, Gervase (1623). Country contentments, or The English huswife. Containing the inward and outward vertues which ought to be in a compleate woman. As her skill in physicke, surgerie, ... Wellcome Library. London : J. Beale for R. Jackson.
- ↑ Sikkel, p. 23
- ↑ Glasse, p. 97
- ↑ Cole, pp. 75, 139 and 227
- ↑ Beeton, pp. 97 and 319
- ↑ Croly, p. 33
- ↑ Davidson, p. 389
- ↑ Dods, pp. 50–51
- ↑ "American Cookery". 29. 1924.
{{cite journal}}: Cite journal requires|journal=(help) - ↑ Smith, p. 180
- ↑ Poulson, p. 35
- ↑ Newman, p. 56
- ↑ Traditional Maritime Hodge Podge", All Recipes. Retrieved 1 February 2021
- ↑ "Hodge Podge – A Vegetarian Delight in Nova Scotia", Bacon Is Magic. Retrieved 1 February 2021
Sources
- Beeton, Isabella (2006) [1861]. Mrs Beeton's Household Management. Ware, Herts: Wordsworth. ISBN 978-1-84022-268-5.
- Croly, J. C. (1878). Jennie June's American Cookery Book. New York: American News Company. OCLC 1047393452.
- Davidson, Alan (1999). "Hotchpotch". The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 978-0-19-211579-9.
- Dods, Margaret (1826). The Cook and Housewife's Manual. Edinburgh: Bell and Bradfute and Oliver and Boyd. OCLC 939946524.
- Newman, Paul (1985). Newman's Own Cookbook. Chicago: Contemporary Books. OCLC 1036772519.
- Poulson, Joan (1979). Yorkshire Cookery. London: Batsford. ISBN 978-0-7134-0142-4.
- Sikkel, Manon (2003). Dutch Cooking. Haarlem: Becht. ISBN 978-90-230-1127-9.
- Warner, Richard (1791). Antiquitates Culinariæ; or Curious Tracts Relating to the Culinary Affairs of the Old English. London: R. Blamire. OCLC 1155406057.
