Baked Hotch-Potch.
2 lbs. of lean beef.
1 lb. of good sausage-meat.
1 sliced onion.
1 sliced cucumber.
3 raw tomatoes peeled and sliced.
Handful of asparagus-tops.
1 sliced carrot.
¼ of a cabbage-heart, chopped fine.
½ cup of raw rice.
2 cups of green peas.
Pepper and salt.
Cold water.
Cut the meat small and put in alternate layers with the vegetables and rice, into a stout stone jar. Pour in three quarts of water, when you have seasoned the vegetables. Fit a close cover on the jar, sealing around the edges with a paste of flour and water. Set in the oven early in the day and do not open for six hours; then pour into the tureen. This is a good soup for Monday, and almost a dinner in itself.