Elaborate Hot Pot

Ingredients

• half a pint of good broth
• sliced potatoes
• four kidneys
• four oysters to a layer
• the first half-pint of stock use the oyster liquor
• half a pint of water
• a sprinkling of cayenne pepper

Method

1. 1

   Pour in half a pint of good broth or stock, and make a roof of sliced potatoes arranged to overlap like tiles.

2. 2

   Add bits of butter on top, cover, and bake in a moderate oven for three to three and a half hours.

3. 3

   For the last half hour, remove the lid to brown the potatoes.

4. 4

   If it gets dry, add more broth.

5. 5

   Just before serving, pour in half a pint of strong gravy, made boiling hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 149. The excerpt below is the record exactly as published.

half a pint of good broth, or stock, and then make a roof of sliced potatoes arranged so as to slightly overlap each other like tiles. Put a few little bits of butter on the top of the roof, put on the lid of the casserole, and bake in a moderate oven for three hours or three hours and a half. For the last half hour keep the lid off so as to let the potatoes brown. If the oven is not moderate the Hot Pot will get dry ; it should be looked at from time to time, and if it is getting dry more broth must be added. Just before serving pour in half a pint of strong gravy, made boiling hot. For an Elaborate Hot Pot pro- ceed as above, only adding layers composed of sheeps’ kidneys sliced (four kidneys will be required) , and bearded oysters (four oysters to a layer). Add a sprinkling of cayenne pepper to the seasoning of these layers. Instead of the first half-pint of stock use the oyster liquor, also half a pint of water

Cook this with the app: pantry check, scaling, and the assistant.