Hot Pot
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 3 hours or more. Sufficient for 6-7 persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 729. The excerpt below is the record exactly as published.
Hot Pot. — Take two pounds of chops from the best end of the neck, and two sheep' s- kidueys. Trim them neatly, cut off aU super- fluous fat, and lay half of them in a deep dish well buttered, and with them a kidney cut in slices. Sprinkle over them a little pepper and salt and a tea-spoonful of finely-minced onions, and place upon them a quarter of a pound of potiitoes cut in slices. Put two or three small lumpsof dripping
Cook this with the app: pantry check, scaling, and the assistant.