The name of this dish is believed to be a corruption of the words Hotpot and Scotch Broth both of which dishes it resembles.
Recipe from Wightwick Manor, Wolverhampton (a National Trust property).
- 8oz stewing lamb
- 2 pts water
- 1/4 pint beer
- 1 carrot
- 1 onion
- 1 turnip
- 2 stalks of celery
- salt & pepper
- Chop the meat into small pieces and place in the pan with the beer and water and bring to the boil. Skim, then simmer for about 45 minutes.
- Chop all the vegetables neatly and add to the pan, and stew for about 30 minutes until the meat and vegetables are tender.
- Pearl barley or rice can be added for the last 15 minutes of cooking time, or small dumplings or potatoes also served to make a substantial meal.