Lancashire Hot Pot Recipe
Lancashire Hot Pot Recipe with Mutton, Potatoes, Kidneys, Oysters, Onions and Gravy.
INGREDIENTS
2 lb (900g) Best End of Neck of Mutton Cutlets
2 lb (900g) Medium Sized Potatoes
1/2 Pint (300ml) Gravy or Stock
3 Sheep's Kidneys
12 Oysters (optional)
1 lb (450g) Onions
1 oz (25g) Butter
Salt & Pepper
METHOD
Pre-heat the oven to 325f (160c). Peel the potatoes. Half of these need cutting into thick slices. The other half need only cutting in half. Finely chop the onions. Cut the meat into cutlets and trim off any excess fat. Place these trimmings and the chopped onion into a saucepan along with cold water and make the gravy.
Use some of the butter to grease a casserole and place a layer of sliced potatoes around the bottom. On top of this arrange the half the mutton cutlets - slightly overlapping. Slice the kidneys and arrange half of these over the top and in the gaps. Add a layer of 6 oysters. Season well with salt & pepper. Repeat all the layers again but use the halved potatoes on the top last layer.
Pour the gravy or stock down the sides of the casserole. Put bits of the remaining butter over the top. Cover with a lid and bake in the oven for 2 to 3 hours. Remove the lid for the last 40 minutes so the potatoes get brown and crisp. Top up with a little water at this point if required.
Oysters may be replaced with 1/2 lb of mushrooms and 2 oz of ham.
Serves 4 as a Main Meal.
Based on the Lancashire Hot Pot recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).