Each country has its own version of this rich layered vegetable-and-meat stew. Scots make hotchpotch, usually adding barley, and the meat is mutton or beef or sometimes grouse and rabbit. The English call it hot pot and their famous Lancashire hot pot contains mutton, sheep kidneys and, when available, oysters, all covered with a layer of potatoes. The Dutch hutspot uses beef, whereas in France and Belgium the dish is referred to as hochepot, and the ingredients include pig ears and feet.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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