Hoche Pot of Ghent
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- three and one-half pints of water
- three pounds--
- two big carrots
Method
- Clean two big carrots and cut them into small pieces, the same for two turnips, four leeks, two celeries, and a good green cabbage, only using the pale leaves.
- Wash all these vegetables well in running water, two or three times, and put them on the fire in three and one-half pints of water.
- Add salt, and let it cook for an hour.
- At the end of this time, add a good piece of pork weighing perhaps three pounds--for choice let it be cutlets.
- You can also add a pig's trotter.
- Let it cook for another hour, taking care that the meat remains below the water.
- At the end of that time, and half-an-hour before you wish to eat it, add potatoes enough to be three for each person.
- Watch the cooking so as to see that the potatoes do not stick, and finish the seasoning with pepper and salt.