Lancashire Hotpot
Lancashire hotpot is a delicious dish of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a very little effort to prepare.
Ingredients:
- 2 lb. mutton chops
- 2 lb. potatoes
- 8 oz. mushrooms
- 2 oz. ham or bacon
- 3 sheep’s kidneys
- Cayenne, pepper and salt to season
- 1 lb. onions
- 2 oz. butter
- 1/2 pint stock (or water)
Instructions:
- Cut the kidneys, peel and slice the onions and potatoes, and chop the ham.
- Place a layer of chops in a casserole, then the kidneys, mushrooms, ham onions and potatoes, and season every layer; the last layer being potatoes.
- Pour the stock over the layers and place chunks of butter on top.
- Cover the casserole and cook very slowly for about 3 hours.
- Remove the lid and brown the top before serving.
