From: email@example.com (Jenny Hopkins) Date: Tue, 21 Sep 1993 23:19:22 +0000 (GMT) This recipe is from an "old" (1963) British cookbook called the "A to Z of cookery". 1 1/2 pound middle or best end lamb 2 kidneys (optional) pepper and salt 1 or 2 carrots 1 piece of turnip 8 oz onions (or chopped leeks) 1 pound peeled and sliced potatoes dripping Cut meat into neat pieces and dust with pepper and salt. Put into casserole layers of meat and vegetables with such extra seasonings required. Finish with a layer of thickly sliced potatoes, overlapping. Pour in about 1/2 to 3/4 pint water - sufficient to come about one-third of the way up the casserole - and cover top with little dabs of dripping. Cover casserole and put into a fairly slow oven (275 to 300 degrees F) for about 3 hours. Uncover casserole about half an hour before, raise oven heat and brown the top layer of potatoes.
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