Lancashire Hot-Pot
From The book of plain cooking, 1904
The lean part of the neck of mutton is most serviceable for this dish.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 20. The excerpt below is the record exactly as published.
Lancashire Hot-Pot You need an earthenware stew jar to make the hot-pot in the oven. Well line the jar with potatoes, onions, and a small quantity of chopped parsley, and add to it the meat which has been well trimmed, a few mixed herbs, and some water. Place another layer of potatoes
Cook this with the app: pantry check, scaling, and the assistant.