Hotch-Potch - cooking recipe

Ingredients

1 1/2 - 2 lbs mutton neck
1 pint fresh peas
1 small cauliflower or 1 small cabbage
6 pints cold water
salt and pepper
6 leeks
1 teaspoon sugar
6 carrots
1 tablespoon chopped parsley
2 small turnips

Preparation

Cut the meat into pieces.
Prepare the vegetables and shred or dice as necessary.
Put into a large saucepan with the water and seasoning, but keep back the peas.
Simmer at least 1 hour, add the peas and simmer until all the vegetables are cooked.
Check the seasoning and add the sugar and chopped parsley.
Lift out the meat, which is eaten separately, and serve the soup at once.