Lancashire Hot Pot

Ingredients

• three pounds of the best end of a neck of mutton
• four mutton kidneys
• a score of oysters
• four onions
• three pounds of potatoes
• a salt-spoonful of salt
• a salt-spoonful of pepper
• a tea-spoonful of curry-powder
• half a pint of water

Method

1. 1

   Divide the mutton into chops, trim away fat, and layer in a hot-pot dish with kidneys, sliced onions, oysters, and sliced potatoes.

2. 2

   Sprinkle with salt, pepper, and curry powder, then repeat layers.

3. 3

   Top with whole potatoes, pour in oyster liquor and water, and bake until the top is brown and crisp.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 813. The excerpt below is the record exactly as published.

Lancashire Hot Pot. — Take three pounds of the best end of a neck of mutton, four mutton kidnej-s, a score of oysters, four onions, and three pounds of potatoes. Divide the mutton into chops, cut off about two inches and a half from the end, and trim away all superfluous fat. Place a layer at the bottom of a brown earthenware stewpot, (called in Lancashire a "hot-pot dish,") and put over the mutton a layer of sliced kidneys, an onion cut into thin slices, four or five oysters, and half a pound of sliced potatoes. Sprinkle a salt- Bpoonful of salt, a salt-spoonful of pepper, and a tea-spoonful of curry-powder over them ; then repeat the previous performance until the dish is full. Place whole potatoes at the top, and pour in the oyster Hquor and half a pint of water

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