HUTSPOT

INGREDIENTS:

• 1 lb lean boneless chuck (thin flank) (UK: lean brisket),
• 2/3 (two thirds)
• lb onions
• 4 lb potatoes
• 2 lb carrots
• milk
• 4 tbsp. fat
• butter or margarine
• pepper

PREPARATION:

Wash meat, boil in 2 cups of water and salt for about 2 hours. Scrub and mince carrots. Peel, wash and slice onions and add them to the meat ogether with peeled and cut potatoes and carrots. Boil until done (about 30 minutes. Remove meat from pan. Mash all the vegatables and add fat, butter or margarine and pepper. If too thick add some milk (but a spoon must stand up in it). Serve with the sliced meat. The dish is eaten as a main meal dish, either with some soup to start, and followed up with fruit, as the dish is very nourishing. The amount serves 4 people in Holland.