Lancashire Hot Pot Recipe
Lancashire Hot Pot Recipe with Potatoes, Kidneys, Mutton, Stock, Onion & Butter.
INGREDIENTS
2 lb (900g) Peeled Potatoes, sliced thinly
2 Sheep's Kidneys
1 1/2 lb (675g) Mutton
1/2 pint (300ml) Stock or Water
1 Large Peeled Onion
Butter or Dripping
Salt & Pepper to taste
METHOD
Brush a casserole or hot pot dish with melted Butter or Dripping. Slice Potatoes and cut the Meat into suitable pieces. Use Scrag of Mutton, Middle Neck or Loin Chops. Put a layer of Potatoes and a layer of Meat in the Casserole. Cover with sliced Onions. Season to taste with the Salt & Pepper. Pour in the Stock or Water. Add the remainder of the Meat, then the remaining Potatoes, placing them so that they cover the Meat entirely. Brush with a little melted fat. Bake in a moderate oven for two hours, with cover. Remove cover before the end to brown the Potatoes.
Enough for 4 or 6 people.
Based on the Lancashire Hot Pot recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
More Potato Marketing Board Recipes