Title: Hotch Potch
Categories: Heirloom Meat Vegetable
Yield: 4 Servings

		Ham or beef soup bone
1	c	Dried green split peas
2	md	Onions, cut up
1/2	md	Head lettuce, cut up
1	ts	Salt
1 1/2	qt	Water
4		Lamb steaks, shoulder or leg chops, 3/4-inch 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

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