Take lamb or mutton chops, and stew them in good gravy, with the addition of almost every kind of vegetable. A summer hotch-potch is composed of young onions, carrots, asparagus, green peas, lettuce, turnips, spinach, and parsley; a winter one is composed of full-grown turnips cut small, old carrots cut small or grated, celery and onions sliced, dried peas - the green or blue sort are the best colours for this purpose. The peas will take much longer boiling than either meat or green vegetables. Put them in the liquor boiling, and let them boil an hour before the addition of meat, and the other vegetables. The proportion is four pounds of meat to a gallon of stock, and two quarts of vegetables. Boil the meat and vegetables between two and three hours, slow boiling, with the lid on. If you add green peas or asparagus tops among the vegetables, keep out nearly all of them till within half an hour of sending them to table; then let them coil fast till tender. Season with salt and pepper, and serve all together. Some people make it of brisket of beef, and add a bunch of sweet herbs. The beef will require stewing longer. A leg of beef, cut in pieces, and stewed six or seven hours, with carrots and the other ingredients, makes very good soup. A little small beer is in improvement to all brown soups.