MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Hotch Potch
  Categories: Heirloom, 18th cent., Meats, Vegetables
       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.
                                   1967    BULLOCK, Helen Duprey
                                           Recipes of Early America
                                           Heirloom Publishing Company
                                           New York
   MM Format by John Hartman
   Indianapolis, IN