Lancashire Hot Pot

Ingredients

• three pounds of the best end of a neck of mutton
• three pounds of raw potatoes
• four onions
• half a pint of good broth

Method

1. 1

   Trim mutton into cutlets, layer in a casserole with sliced potatoes and onions, seasoning each layer.

2. 2

   Pour in broth and cover with overlapping potato slices.

3. 3

   Bake for 3 to 3.5 hours, removing lid for the last half hour to brown potatoes.

Nutrition per serving

Estimated from matched ingredients across 8 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.

Lancashire Hot Pot. — This excellent dish, which is partly a stew and partly a pie, may be made quite simply or flavoured with oysters and kidneys. Any kind of meat, or poultry, or rabbits, can be used for it, but mutton is far the best. Pans are sold expressly for Hot Pots, but a deep fire-proof casserole, with a lid, answers better than any- thing. For a Plain Hot Pot take three pounds of the best end of a neck of mutton and form it into neat cutlets, trimming off nearly all the fat. Put a layer of these at the bottom of the casserole , seasoning well with pepper and salt. Take three pounds of raw (or, if liked, partly cooked) potatoes, and four onions. Slice the potatoes, and slice the onions lengthwise. Fill the casserole nearly full with alternate layers of meat and vegetables, sprinkling each with a saltspoonful of salt and the same of pepper. Pour in half a pint of good broth

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