Recipe - Hotch Potch

Ham or beef soup bone
1 cup Dried green split peas
2 md Onions, cut up
One half md Head lettuce, cut up
1 teaspoon Salt
1 One half qt Water
4 Lamb steaks, shoulder or leg
chops, 3/4inch thick
Salt and pepper to taste

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.

1 BULLOCK, Helen Duprey
Recipes of Early America
Heirloom Publishing Company
New York

MM Format by John Hartman Indianapolis, IN
Posted to MMRecipes Digest V3 #266

Date: Sun, 29 Sep 1996 04:45:02 0500

From: hartman@indy.net (John Hartman)