Hotch Potch – Vegetable Soup with Mutton

2 lb (1 kg ) breast of lamb with bones
10 white peppercorns
3 pimiento seeds
2 bay leaves
1 stick of celery
4 carrots
4 turnips
6 scalllions
1 cauliflower

       1 Tbs chopped parsley
       1 Tbs chives


  • Put the mutton in a generous 6 pints (3 l) of cold salted water with the seasoning to boil, cover and simmer gently until soft.  
  • Then remove from the water, separate from the bones, and cut into pieces. 
  • Put to one side. 
  • Pass the stock through a sieve. 
  • Wash the vegetables, chop into pieces, and cook in the stock. 
  • Before serving, warm the meat in the soup, then sprinkle with parsley and chives.