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In America, a mulligan is a hotch-potch of a hot-pot, a stew composed of any spare vegetables and pieces of meat that happen to be to hand. This extract from Collier's Magazine (11 January 1913), nine years after the word's first known appearance in print, gives something of its flavour: ‘I suppose you never have eaten any “Mulligan”. … The recipe calls for canned Willie, spuds, onions, canned tomatoes, all mixed up together.’ The origin of the name is obscure, but it seems to come from the proper name Mulligan.

Subjects: Cookery, Food, and Drink.

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