Lancashire Hot Pot

Ingredients

• Take the best end of the neck of mutton
• the sheep’s kidneys
• a moderate-sized onion
• the tinned oysters
• season each piece with pepper and salt
• some sliced potatoes
• add half a pint of stock or water

Method

1. 1

   Free the mutton from fat and cut into neat chops.

2. 2

   In a stewpot, layer the chops, kidneys (sliced), potatoes, and minced onion.

3. 3

   Season each layer with pepper and salt.

4. 4

   Top with whole potatoes, add oyster liquor and stock.

5. 5

   Cover and bake in a gentle oven for about three hours.

6. 6

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 104. The excerpt below is the record exactly as published.

Lancashire Hot Pot. Greens. Baited Batter with Jam. Cheese. Marketing. For tlie Day.— Two heads of Lettuce, a pennyworth of Watercress, a half¬ pennyworth of small Salad, and a halfpennyworth of Beetroot ; a small Neck of Mutton ; three Sheep’s Kidneys ; a pennyworth of Farsley ; Mint, Apples, Potatoes, Greens ; a tin of Oysters ; Onions. For To-morrow.— A bottle of Anchovies, if they are not in the house ; half a pound of Streaky Bacon, if not at hand. Breakfast. — Sardines with Capers (January 12th) ; Collared Tongue (Note 2, January 3rd); Porridge (January 25th). Luncheon. — Mutton, Boasted (March 24th). Mint Sauce. — Be sure that the mint is fresh and young. Pick the leaves from the stalks, wash them well, and dry them in a cloth. Chop them as fine as possible; then measure the mint; and for every even table¬ spoonful, allow half the quantity of pounded sugar. Mix the sugar and mint thoroughly, and let it lie for a couple of hours; then pour over it two table-spoonfuls of good vinegar for each table¬ spoonful of mint. The flavour of the mint will be more thoroughly extracted if it is allowed to lie with the sugar for a while without the vinegar. If it is considered that there is too large a proportion of sugar, less may be used ; but the sauce as thus made is very gene¬ rally approved. Salad (March 13th); Baked Apples (February 9th). Dinner. — Cr6cy Soup (January 5th). Lancashire Hot Pot. — Take the best end of the neck of mutton, the sheep’s kidneys, a moderate-sized onion, and the tinned oysters; free the mutton A YEARS COOKERY. 127 almost entirely from fat, and cut it into neat chops. Take a wide brown earthenware stewpot, and fill it with alternate layers of the chops, the kidneys, cut into thin slices, some sliced potatoes, and the onion very finely minced. Before putting in the meat, season each piece with pepper and salt. Place whole potatoes over the topmost layer ; put in the liquor from the oysters, and add half a pint of stock or water

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