Hot Pot

Ingredients

• 2 lbs. beef or neck of mutton
• I oz. dripping
• 2 lbs. potatoes
• 4 pint of stock or water
• 4 lb. onions
• Seasoning

Method

1. 1

   Cut the meat into neat pieces.

2. 2

   Slice the onions thinly, peel and quarter the potatoes.

3. 3

   Arrange the meat and vegetables alternately in the hot pot, seasoning well.

4. 4

   Pour in the liquid and arrange a layer of potato over the top—put pieces of dripping on the top of the potato and put a greased paper on top.

5. 5

   Cook in the oven for about 2-2.5 hours.

6. 6

   For the last half hour remove the paper and allow the potatoes to brown.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 11. The excerpt below is the record exactly as published.

Hot Pot Number 5. Time 2-23 hours. Shelf 5th. 2 lbs. beef or neck of mutton. I oz. dripping. 2 lbs. potatoes. 4 pint of stock or water. 4 lb. onions. Seasoning

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