This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
"I may mention, too, that I am the happy possessor of a ' plain directions ' for making 'hotch-potch' and 'cockie-leekie.' The first is made of a great variety of vegetables - grated carrot and chopped carrot as well, likewise a chopped turnip and a few small turnips, the heart of a small cabbage cut into shreds, plenty of green peas, as also a few beans (they must have been skinned); a teacup of cauliflower-heads, and a little parsley may also be used. The best meat to place in the pot is 4 lbs. of fresh lamb or mutton, cut into pieces or boiled whole, according to taste, but it is best cut into mouthfuls. All the green stuff required should be carefully cleaned. Let the soup be well boiled, and the cook should remember the useful seasoning of pepper and salt. Do not make more of this soup than can be consumed at one sitting; it is best when newly made. The cook should religiously bear in mind that thepotage must not be boiled long enough for the vegetables to lose their individuality. Beef may be used in place of mutton".
"Is a very appetizing soup, and can be made, if necessary, without a fowl. It should be 'thick of leeks,' cut in srfiall pieces, the rank tail-ends being dispensed with, and the leeks ought to be well cleaned and the roots carefully removed. Three or four pounds of leg of beef will make a good foundation; boil in as much water as may be necessary till the meat is in rags, a couple of big leeks being boiled with it. Strain off the liquor and place in it, cut up in small portions half a dozen or more big leeks, which boil till ready. If you have a fowl, cut off the fleshy parts and cook them till done in the soup, having previously used the carcass in making the stock. The compound, seasoned to taste, ought to be 'thick and slab,' therefore grudge not the leeks".
"A Tweed kettle, of course, which is ' par excellence' the kettle. First procure your salmon, empty it, and trim off the rougher parts.of the fins; then wash the inside of the fish well with pure cold water, and cut it across from shoulder to tail into many slices, each being about three quarters of an inch in thicknes. Your kettle (or pot), with the necessary quantity of water (enough to cover the cut-up salmon, and to allow of a little ' boiling in,' as also of a helping of the liquid to each slice of the fish, as well as to admit of a portion being left in aid of the next kettle), should be on the fire, and the water boiling merrily. Pop the slices of salmon into the kettle, and let them cook for fully twelve minutes; and remember this, the water in which you boil your fish can scarcely be too salt - in fact, it should be as brine. Long ago, on the Tweedside, when 'the kettle' was a greater institution than it is now, a portion of the water in which one fish was boiled was preserved as a foundation for the boiling of its successor.
At Abbotsford, when a kettle was served on Sir Walter's fishery, the usual accompaniment to it was oat-cakes and flour-scones well buttered, no sauce being thought of other than that with which the 'venison of the waters' had been boiled, with perhaps a drop or two of vinegar".