When all is colored, add at least a pound of turnips, cut in slices, with
about a pint of water. Let it boil up till the turnips are tender. Then
add two and one-half or three pounds of potatoes; salt and pepper these,
but in moderation, if the meat has been already salted and peppered. Add
some thyme and bay-leaves, and let them all cook very gently till the
potatoes are tender. When these are cooked, take out the pieces of meat,
mix the turnips and potatoes, so as to make a uniform mixture; then place
the meat on the top of the mixture, and serve it. _N.B._ It is
necessary to watch the cooking of this dish very carefully, so that you
can add a little water whenever it becomes necessary, for if one leaves
the preparation a little too dry it quickly burns.

[_A Belgian at Droitwich._]



HOCHE POT GANTOIS

(For eight or nine persons)

Take one pound beef, one pound salt pork, and one pound mutton; cut into
pieces about three inches by two, let it boil, and skim. Take two or
three carrots, one large turnip, one large head of celery, three or four
leeks, a good green cabbage, cut in four, the other vegetables cut into
pieces of moderate size, not too small; put them in with the meat, and
see that they are first covered by the water. Let it boil for three to
four hours, and three quarters of an hour before dishing, add some
potatoes cut in pieces.

To dish: Place the meat in the center of a flat dish, and the vegetables