MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Hotch Potch
 Categories: Heirloom, 18th century, Meats, Vegetables
      Yield: 4 Servings
 
           Ham or beef soup bone
      1 c  Dried green split peas
      2 md Onions; cut up
    1/2 md Lettuce head; cut up
      1 ts Salt
  1 1/2 qt Water
      4    Lamb steaks; shoulder or
           - leg chops, 3/4" 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
  2 hours. Meanwhile, season the lamb steaks with salt and pepper and
  brown well in a skillet. 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.

  Recipe FROM: Recipes of Early America, Helen Duprey Bullock, 1967
  
  Formatted by: John Hartman, Indianapolis, IN
 
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