hutspot

The remainder of Book Two contains more pastry recipes and additional soups and stews, which reflect the international character of the region: olla-podrida and an adobado of sturgeon, a capon stew “in the Hungarian manner,” that archetypical Netherlandish specialty, the hutspot, or as Lancelot calls it, heusepot a veal stew, partridge “in the Catalan manner,” and a leg of mutton “roasted in the Irish way.”

Savoring The Past Wheaton Barbara Ketcham 1983

The remainder of Book Two contains more pastry recipes and additional soups and stews, which reflect the international character of the region: olla-podrida and an adobado of sturgeon, a capon stew “in the Hungarian manner,” that archetypical Netherlandish specialty, the hutspot, or as Lancelot calls it, heusepot a veal stew, partridge “in the Catalan manner,” and a leg of mutton “roasted in the Irish way.”

Savoring The Past Wheaton Barbara Ketcham 1983